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Pumpkin risotto

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh (Hokkaido or Butternut)
  • 400 g rice (risotto rice)
  • 2 shallots
  • 4 garlic cloves
  • 1 liter vegetable stock or chicken stock
  • 200 ml white wine
  • 80 g Parmesan, grated
  • salt and pepper
  • nutmeg
  • Pumpkin seed oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the pumpkin (not necessary for Hokkaido pumpkin), remove the seeds, and dice into small cubes. Also dice the shallots and garlic. Briefly sauté both in olive oil, add the rice, and sauté briefly. Deglaze with white wine and reduce it, then gradually add the stock. Cook the rice until al dente, stirring constantly. Season with salt, pepper, and nutmeg, and finally stir in the grated Parmesan cheese. Serve with pumpkin seed oil.

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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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