{"id":29746,"date":"2018-04-03T12:46:55","date_gmt":"2018-04-03T10:46:55","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/risotto-with-pumpkin-and-prato-cantuccini-biscuits\/"},"modified":"2018-04-03T12:46:55","modified_gmt":"2018-04-03T10:46:55","slug":"risotto-with-pumpkin-and-prato-cantuccini-biscuits","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/risotto-with-pumpkin-and-prato-cantuccini-biscuits\/","title":{"rendered":"Risotto with pumpkin and Prato cantuccini biscuits"},"content":{"rendered":"<p><strong>Ingredients<\/strong>:<br \/>\n300 g carnaroli rice<br \/>\n150 g pumpkin, diced<br \/>\n1\/2 white onion<br \/>\nextra virgin olive oil<br \/>\nsage, salt and pepper<br \/>\nvegetable stock<br \/>\nparmigiano reggiano parmesan cheese (best if matured for at least 24 months)<br \/>\n4-5 Prato cantuccini biscuits with almonds<\/p>\n<p><strong>Method<\/strong>:<br \/>\nStart by gently browning the onion in a saucepan with two spoonfuls of extra virgin olive oil. Then add the diced pumpkin and a few sage leaves. When it begins to brown, try to reduce it to a puree using a fork and then add the rice and let it brown well. Continue by adjusting the salt and pepper and gradually add the hot vegetable stock. Once cooked, cream with a generous sprinkling of grated parmesan cheese (you can also add some butter if you wish, although I prefer to add a nice drop of extra virgin olive oil). Then add the crumbled prato biscuits and put a few aside for decorating the individual portions.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[137,138],"class_list":["post-29746","recipe","type-recipe","status-publish","hentry","recipe_category-first-course","recipe_category-rice"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto with pumpkin and Prato cantuccini biscuits - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto with pumpkin and Prato cantuccini biscuits - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Ingredients: 300 g carnaroli rice 150 g pumpkin, diced 1\/2 white onion extra virgin olive oil sage, salt and pepper vegetable stock parmigiano reggiano parmesan cheese (best if matured for at least 24 months) 4-5 Prato cantuccini biscuits with almonds Method: Start by gently browning the onion in a saucepan with two spoonfuls of extra...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/risotto-with-pumpkin-and-prato-cantuccini-biscuits\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/risotto-with-pumpkin-and-prato-cantuccini-biscuits\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/risotto-with-pumpkin-and-prato-cantuccini-biscuits\\\/\",\"name\":\"Risotto with pumpkin and Prato cantuccini biscuits - 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