南瓜烩饭
快速概览
James Anderson•2025/11/01•1 分钟阅读•3 周前更新
食材
- 1570毫升/1品脱蔬菜或鸡肉高汤
- 1小洋葱，切碎
- 12新鲜鼠尾草叶，切碎
- 2 汤匙橄榄油
- 1170克/6盎司 意大利米
- 1250克/9盎司南瓜或冬南瓜，切小丁
- 150克/2盎司黄油
- 1盐和现磨黑胡椒
- 112-16片新鲜鼠尾草叶
- 2 汤匙葵花籽油
- 1一块新鲜帕玛森芝士，或素食帕玛森风格的擦丝芝士（可选）
制作步骤
将高汤加热至接近沸腾，然后用非常低的火力保温。在另一个厚底平底锅中，用低火将洋葱在油中炒至变软但未变色。加入切碎的鼠尾草，再煮几分钟。
加入米饭，翻炒几秒钟，使米粒均匀裹上油，然后倒入三分之一的汤汁，小火慢炖。煮至几乎所有汤汁都被吸收。加入南瓜或葫芦，再加入少许汤汁，继续小火慢炖至汤汁被吸收。
从那时起，一次一点一点地加入更多的汤，直到南瓜变软，米饭煮得恰到好处（有嚼劲）。您可能不需要用完所有的汤，但质地应该是松散且奶油状的。
当烩饭快要做好时，在小锅里加热葵花籽油，快速炸脆鼠尾草叶——这只需要几秒钟。
将黄油拌入意大利烩饭中，用盐和胡椒调味。分成4碗，每碗撒上几片酥脆的鼠尾草叶。将奶酪和刨丝器拿到桌上，供客人自行取用。
营养成分（每份）
常见问题
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
Where can I find more recipes like this?
Explore more recipes on moscow.loc.city.
Is this recipe suitable for dietary restrictions?
Check the ingredients list for dietary compatibility.
What cuisine does this belong to?
This recipe represents authentic cooking traditions.
Can I substitute ingredients?
Yes, common ingredient substitutions are usually possible.
How difficult is this recipe?
This recipe is suitable for home cooks of all skill levels.
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