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Ingredients
- 120 g Parmesan cheese rind removed, cut in pieces (3 cm)
- 400 g pumpkin cut in pieces
- 100 g water
- 2 tsp salt
- 20 g extra virgin olive oil
- 400 g risotto rice
- 700 g vegetable broth (see tips)
- 60 g butter room temperature, cut in small pieces
- 1 tsp freshly ground black pepper
- 1 piece fresh black truffle cut in thin slices, to garnish
- Nutrition
- per 1 portion
- Calories
- 354 kcal / 1481 kJ
- Protein
- 10 g
- Fat
- 15 g
- Carbohydrates
- 44 g
- Fiber
- 3 g
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