John Myers
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Pumpkin and Pear Risotto with Grana Padano
The perfect pumpkin and pear risotto with grana padano recipe with a picture and simple step-by-step instructions.
For the Käsetaler and the Gremolata
- 100 g Freshly grated Grana Padano
- 2 piece Garlic cloves
- 1 bunch Parsley
- Grated lemon peel (organic)
- Salt, pepper, chilli flakes
For the risotto
- 500 g Hokkaido pumpkin
- 2 Solid pears
- 1 Onion
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 pinch Sugar
- 400 g Arborio risotto rice
- Salt pepper
- 200 ml White wine
- 1,3 l Hot vegetable stock (preferably from our own production)
- Some lemon juice
- 130 g Grated Grana Padano
- For the Käsetaler, heat the oven to 200 degrees (convection 180 degrees). Cover the tray with baking paper. With the help of a dessert ring (cookie cutters are also possible), sprinkle grated Grana Padano on the baking tray. Bake in the oven for 5 minutes. Then let it cool down. For the gremolata, peel off the garlic, pluck the parsley leaves, finely chop both, mix with the lemon zest, salt, pepper and the chilli flakes and refrigerate.
- For the risotto, peel, quarter and core the pears. Cut the pulp into thin sheets. Wash, quarter, clean and peel the pumpkin and cut into small cubes. Peel the onion, dice it finely, fry it in 2 tablespoons butter and olive oil in a large saucepan. Briefly simmer the sugar, pumpkin pieces and pears. Add rice, fry until translucent while stirring, season with salt and pepper. Deglaze with wine, pour in some hot stock. As soon as the liquid has evaporated, pour in the stock. Repeat until the stock has been used up and the rice is almost cooked through. This takes about 20 minutes.Cover the risotto and let it simmer for 5 minutes over a low heat. Season with salt, pepper and lemon juice. Stir in Grana Padano and remaining butter (1 tablespoon). Spread risotto on plates, serve garnished with gremolata and cheese thalers. Good Appetite
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