John Myers
Pumpkin Risotto
The perfect pumpkin risotto recipe with a picture and simple step-by-step instructions.
- 600 ml Vegetable broth hot
- 1 Shallot
- 1 Clove of garlic
- 2 tbsp Rapeseed oil
- 150 g Risotto rice
- 400 g Butternut squash
- 100 ml White wine
- 1 tbsp Pumpkin seeds
- 1 tbsp Butter
- 50 g Freshly grated Parmesan
- 3 tbsp Pumpkin seed oil
- Salt and pepper
- Heat the vegetable stock and keep warm. Peel the shallot and garlic, cut into coarse cubes. Peel the pumpkin, cut in half, core and cut into pieces about 1cm in size. Heat the oil in a saucepan with the shallots and garlic. Briefly sauté 300 grams of the pumpkin Add to it and let it simmer. Add risotto rice and simmer briefly.
- Deglaze with white wine and let it boil down completely. Pour in enough stock that the rice is just covered. Bring to the boil and cook over medium heat while stirring for about 15-20 minutes until firm to the bite, adding hot stock over and over again.
- Roast the pumpkin seeds in a pan without fat, remove. Melt the butter in the pan and fry the remaining pumpkin pieces for about 5 minutes until golden brown, adding salt. Finely grate the Parmesan and stir into the risotto, season with salt and pepper. Sprinkle pumpkin seeds and pieces of pumpkin on deep plates. Serve drizzled with pumpkin seed oil.
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