Recipe

RECIPE 03 — Pumpkin Risotto

Embrace the essence of fall with our Pumpkin Risotto. Creamy Arborio rice meets rich pumpkin puree and a medley of spices to create a comforting and aromatic dish that's perfect for the autumn season

You will need:

For Pumpkin Puree

1,5 kg Butternut squash
Olive oil
Salt and peper

For Risotto

300 gr Arborio rice
2 tbsp olive oil
125 gr butter
1 dl dry white wine
1 garlic clove
1 medium onion, finely chopped
1,2 litre chicken stock, hot
50g Parmesan cheese, freshly grated
Salt and pepper
Unbaked Pumpkin seeds

For the Pumpkin Puree:

Step

01

Preheat your oven to 220°C and prepare the pumpkin for baking. Start by washing the pumpkin and scoop put the seeds fromthe center of the pumpkin half. Cut into a small slices.

Step

02

Place the pumpkin slices on a baking sheet. Drizzle a little olive oil over the pumpkin flesh and season with a pinch of salt and pepper.

Step

03

Roast the pumpkin for about 45 minutes to 1 hour. The exact time will depend on the size and thickness of your pumpkin. You'll know it's done when the flesh is soft and easily pierced with a fork.

Step

04

Remove the pumpkin from the oven and let it cool for a few minutes until it's safe to handle. Then, use a spoon to scrape the roasted pumpkin flesh away from the skin. It should come away easily.

Step

05

Transfer the roasted pumpkin flesh to a food processor or blender. Blend until smooth and creamy.

For the Risotto:

Step

06

In large pan, heat half the butter and fry the onion gently until soft, then add the rice and fry equally gently, stirring continuously, for a few minutes. Pour white wine and stir until it boils down.

Step

07

Add a little of the hot chicken stock and then the pumpkin puree. Add more stock gradually until it is all used up and has been absorbed by the rice, stirring from time to time to avoid it sticking to the pan.

Step

08

Take off the heat and beat in the remaining butter and the Parmesan. Salt and pepper to taste.

Step

09

Cover and let it rest for 5-10 minutes, then serve. Sprinkle with unsalted, unbaked Pumpkin seeds and more Parmesan, freshly grated. Enjoy!