Pumpkin Risotto
Today we’ve brought you another seasonal treat. The recipe comes from @fitaliancook, and the risotto was prepared in the roasting pot from our Original-Profi Collection®.
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Enjoy trying it out!
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400g | Risotto Rice |
| 300g each | Butternut & Hokkaido pumpkins (after peeling and deseeding) |
| Approx. 1300ml | Vegetable broth |
| 50g | Parmesan |
| 1 | Onion |
| 1 | Clover of garlic |
| 20g | Butter |
| (Rosemary) Olive Oil | |
| Pinch of rosemary, salt, pepper to taste. | |
| optional 100ml | White wine |
| Some oil for frying |
Instructions
Step 1 of 7:
Core the pumpkins, you can cut Hokkaido pumpkins into small pieces with the peel on, but it's better to peel and cut the butternut squash into small pieces as well
Step 2 of 7:
Finely chop the onions and garlic, then sauté them together with the pumpkin in olive oil
Step 3 of 7:
After about 3 minutes, add the rice and half of the butter
Step 4 of 7:
Sauté for another 2-3 minutes, then deglaze with white wine or some of the broth and stir
Step 5 of 7:
Now continue to add liquid and stir; when the liquid has been absorbed, add more
Step 6 of 7:
After 30 minutes, the liquid should be removed and the rice should be al dente
Step 7 of 7:
Stir in the Parmesan cheese and butter, season with salt, pepper, and rosemary
