Autumnal pumpkin risotto
For 4 people
- 500 – 700g Hokkaido pumpkin meat
- 400 – 500g risotto rice
- 1 large onion
- 1 – 1.5 litres vegetable stock and chicken broth
- 100g grated parmesan
- 3 cloves garlic
- Salt, pepper, nutmeg
- Olive oil for sweating
- Parsley chopped for serving
Remove the pumpkin (no need to peel at Hokkaido) and cut into small cubes. Peel the onion and knoblacuh, finely dice and sweat in olive oil without colour, add the pumpkin cubes and rice and pour with a little vegetable stock. Now, stirring constantly, pour back over again, when the rice has absorbed everything. It is supposed to create creamy mass. After about 15 – 20 minutes (rice stays bite-proof) season with salt, pepper and nutmeg and add the parmesan. Serve with chopped parsley.
It’s also good mushrooms and if you want, a dash of white wine to the vegetable stock. A pleasure are also whipped walnuts as a garnish. And if you like it particularly rich, add a spoonful of butter to the risotto before serving.
Have fun recooking and good appetite!