Pumpkin Risotto

5
Average: 5 (2 votes)
(2 votes)
Pumpkin Risotto
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
10 ounces Arborio rice
22 ounces Pumpkin
1 tablespoon vegetable oil
1 onion
3 tablespoons butter
1 teaspoon sugar
2 shallots
16 ounces Vegetable broth
8 ounces dry white wine
2 ounces grated Parmesan
Nutmeg
salt
peppers
Chile oil (to taste)
oregano (dried)
Ricotta cheese (for garnish)
How healthy are the main ingredients?
PumpkinParmesansugaronionshallotNutmeg

Preparation steps

1.

Cut pumpkin flesh into thin slices. Set 8 of the slices aside and finely dice the rest. Sprinkle the slices with sugar and oil and wrap in aluminum foil. Season the diced pumpkin with salt and pepper and wrap in aluminum foil as well. Put both foil packets into a preheated oven at 200°C / 400°F for about 30 minutes. Peel and chop the onion and sauté in 1 tablespoon butter until soft. Add the rice and sauté briefly. Pour in the wine and let rice absorb it. Then add enough hot vegetable broth to just cover the rice, stirring, and keep adding broth as it is absorbed (for about 30 minutes). About 10 minutes before end of cooking, remove diced pumpkin from the oven, puree, and mix into the risotto. Before serving, melt the remaining butter with chile oil to taste, season with oregano, and set aside. Mix the Parmesan into the risotto and season with salt and pepper.

2.

Serve the risotto on plates or in soup bowls as desired. Garnish with ricotta, chile-herb oil, and pumpkin slices.