INGREDIENTS 2 PAX
500g de squash pumpkin
500ml vegetal broth
Rosemary & salt
EVOO Patio de Viana Arbequina
Peel and cut the onion and the squash pumpkin. We grind with the help of a food processor, for a few seconds (we do not want it to crush too much).
We put in a pan with some extra virgin olive oil and fry for a few seconds. Add the rice and fry for a few more seconds. Next, add the green asparagus, which we have previously grilled a bit, and pour in the vegetable broth and some rosemary to taste. Let it cook for about 20 minutes. The broth should be consumed, due to risotto texture.
We serve and finish with our Patio de Viana Arbequina EVOO!