Pumpkin and Walnut Risotto
- 1 Crookneck pumpkin (about 2-3 kg)
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 3 Tbsps butter
- 220 grams Arborio rice
- 80 milliliters dry white wine
- 750 milliliters Vegetable broth
- 1 bay leaf
- 1 pc fresh Lemon peel
- 100 grams Walnut
- 50 grams grated Parmesan
- freshly ground peppers
- 40 grams Gorgonzola (for garnish)
- Sage (for garnish)
Rinse pumpkin, cut off top and scoop the seeds. Discard seeds. Scoop out the flesh, reserving pumpkin shell. Cut pumpkin flesh into pieces. Peel and finely chop onion and garlic.
Heat olive oil and 1 tablespoon of butter in a saucepan. Saute onion and garlic until soft and add pumpkin and rice. Saute together, stirring frequently, until rice looks translucent. Add half of the wine and cook until wine is evaporated.
Repeat with remaining wine. Add broth so that rice and pumpkin are just covered. Add bay leaf and lemon peel. Cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, stirring frequently, for about 20-25 minutes.
Meanwhile, chop walnuts coarsely. After rice is done, remove lemon peel and bay leaf. Add Parmesan, remaining butter and walnuts. Season with salt and pepper. To serve, fill pumpkin shell with risotto and garnish with Gorgonzola and sage leaves.