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Oven risotto with pumpkin

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Ingredients for 4 servings:

  • 300 g risotto rice
  • 1 liter vegetable broth
  • 30 g butter
  • 1 onion(s)
  • 1 m.-large Hokkaido pumpkin(s)
  • 2 tsp pumpkin spice mix (nutmeg, cumin, pepper)
  • 50 g Parmesan
  • n. B. Parmesan, freshly grated, to serve

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the vegetable stock to a boil. Place the rice in a casserole dish, pour over the stock, and stir briefly. Place the dish in a preheated oven at 200°C (top/bottom heat) and cook for 30 minutes, until the liquid has evaporated. Meanwhile, dice the onion and pumpkin and sauté in the butter. Season with spices to taste. Grate the Parmesan cheese. Stir both ingredients into the rice 5 minutes before the end of the cooking time. Serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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