John Myers
Risotto with Pumpkin Chestnuts and Marjoram
The perfect risotto with pumpkin chestnuts and marjoram recipe with a picture and simple step-by-step instructions.
- 300 g Pumpkin
- 3 tbsp Extra virgin olive oil
- 2 Pc Shallots chopped
- 2 Pc Chopped garlic
- 400 g Vialone rice
- 3 tbsp Extra virgin olive oil
- 2 dl Dry white wine
- 1,2 liter Vegetable broth
- 400 g Boiled chestnuts
- 0,5 Bd Marjoram fresh, chopped
- 2 tsp Rosemary fresh, chopped
- 5 tbsp Freshly grated Parmesan
- 20 g Butter
- Salt pepper
- 1- Cut the pumpkin into cubes. Halve the chestnuts. Chop the shallot and garlic and the herbs. 2- Heat olive oil in a saucepan, sauté shallot and garlic until translucent, add pumpkin cubes and sauté for 5 minutes, season lightly with salt and pepper. Put aside. 3- Heat the rest of the olive oil in a saucepan, add rice and steam until it is translucent. Deglaze with white wine, simmer until everything is drawn out. Reduce the heat and cover the rice with the bouillon. As soon as there is no liquid, refill and so on until the end. 3- After 8 minutes add the pumpkin and chestnuts. Let simmer for another 8 minutes. Then add the herbs and simmer for 1 minute. 4- Remove from the hotplate, stir carefully, add the butter and Parmesan and serve immediately in a warmed plate.
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