in Italy

Risotto with pumpkin

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Ingredients for 4 servings:

  • 300 g rice (preferably Arborio)
  • 500 g pumpkin(s) e.g. Hokkaido (with skin on)
  • 1 tbsp butter
  • 4 tbsp olive oil
  • 1 m.-sized onion(s)
  • 1 tsp meat extract
  • g Parmesan, grated
  • Pepper, preferably freshly ground
  • Salt
  • shot of white wine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Risotto with zucchini

Cut the pumpkin into small cubes. Sauté the finely chopped onion and pumpkin in the oil over medium heat for a few minutes. Meanwhile, bring water to a boil, which is then gradually added to the pumpkin. Sauté until slightly reduced in volume. Then add the rice, season with meat extract, and salt. Stir frequently, adding the evaporated liquid with the wine and hot water until the rice is tender. Remove from heat, stir in the butter and Parmesan cheese, and grind over the pepper. Serve immediately. The risotto should have a creamy consistency.

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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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