Dish: main course

Level: easy

Serves: 2

Time: 50′


1/2 onion
2 slices of bacon
180 g rice
1 small glass of grappa
Storica Nera
300 gr pumpkin
1/2 apple
Parmesan cheese

Step 1: Peel and clean the pumpkin and cut it into cubes. Remove the core and thinly slice the apple half. Place them in a frying pan and sprinkle them with oil, add salt and pepper. Bake at 180 °.

Step 2: After 25 minutes take the apple chips out of the oven and after 40 ‘the pumpkin. In the meantime, prepare the risotto: finely chop the onion and let it brown with the bacon and drizzle.

Step 3: Add the rice and let it toast until it becomes translucent. Sprinkle with the grappa and start to add the broth, a ladle at a time, stirring always. Toward the end of cooking, add the roasted pumpkin.

Step 4: When risotto is ready, add plenty of Parmesan cheese, stir and plate, completing each serving with two or three apple chips as decoration.