Today I want to share a very seasonal recipe: a pumpkin risotto!
I first wanted to make a butternut risotto, but since they were out of it everywhere, I went for the pumpkin, and I made the right move, it was delish!
It takes a little time, but it’s well worth it…
- A small piece of pumpkin (like 1/6 of a big pumpkin)
- Risotto rice (I went for brown risotto rice)
- Vegetable stock
- Olive oil
- White wine (about 10cl)
- 2 cloves garlic
- A few leaves of sage
Heat some water in saucepan and quickly had the pumpkin previously cutted in smaller pieces (you can leave the skin on). When the pumpkin is cooked, remove it from the water, cut the skin off and cut in smaller pieces. Add the small pumpkin pieces in a mixer (you can add a bit of water in the mixer to help it smooth it out). When your pumpkin is pureed, you can mix it with the water in the saucepan and add the vegetable stock.
Heat another saucepan. Put the olive oil, then add the shallots and the garlic (in small pieces). When it’s slightly cooked, add your rice and stir a little bit.
When the rice becomes a little translucid, pour the white wine in the pan. When the rice has absorbed it all, you can start adding the pumpkin puree mixed with the veggie stock. Wait until the rice absorbs it and repeat until the rice is cooked (it should be tender but not too much).
When the rice it cooked, remove from the heat, add the parmesan (to your taste) and it’s ready to serve. I enjoyed serving it with rucola, it gave a nice color touch and something fresh to eat with.