Peel and cut the auyama into pieces. Put it in water to boil for 15 minutes and drain it. Crush it with a fearful until a puree is and add the butter.
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| Auyama risotto ingredients: |
| 1 k of auyama peeled and cut into pieces 50 g of butter 4 ties. of olive oil 1 liter of chicken broth 2 onions chopped in squares 4 teeth of machacados garlic 2 cups of arborio rice 1 cup Parmesan cheese cut into flakes salt pepper to taste |
Auyama risotto ingredients:
2. Sauté the onions and garlic crushed in olive oil. Place the rice in a pot and sweat it with the anterior sauce. The broth is heated well, it is added to the rice and constantly stir with a wooden palette until it is al dente.
3. Auyama puree is added and continues to stir. The salt and black pepper to taste is added. It is served very hot and adds to each plate flakes of Parmesan cheese.
