This pumpkin risotto recipe is definitely one of my favorite fall recipes! It’s delicious, hearty and very pleasing to the eye.
Preparation:
To cook:
Level: Easy
Ingredients
- 1 kilogram Pumpkin weight before preparation, peeled and cut into 1 inch cubes
- Olive oil, as needed
- 1-¾ liter Good quality chicken broth
- 100 grams Unsalted butter, cubed, divided
- 2 Shallots, diced
- 3 cloves crushed garlic
- 500 grams Carnaroli rice
- 175 milliliters White wine
- 100 grams Parmesan, finely grated
- Freshly grated nutmeg
- Sea salt and freshly cracked black pepper
- Fresh parsley for garnish (optional)
- Pumpkin oil, for drizzling (optional)
Preparation
Preheat the oven to 200°C (390°F).
Toss pumpkin with olive oil in a large bowl. Arrange the coated pumpkin on a baking sheet, season with salt and roast for 20-25 minutes, until al dente. Take out a quarter of the pumpkin, set aside and continue cooking the rest of the pumpkin for another 10 minutes.
In a medium saucepan, bring the broth to a boil, turn off the heat and put a lid on the saucepan.
Back to the pumpkin, add the tender pumpkin cooked in a food processor and toss with a ladle of broth, adding a little at a time until the mixture is smooth.
In a large sauté pan over medium heat, add half the butter and sauté the shallots for 5 minutes, until tender. Add the garlic and sauté for an additional minute. Add the risotto rice and sauté for 2 minutes, stirring constantly. Add the white wine and cook for another 2 minutes until the wine has evaporated.
Using a ladle, add enough broth to cover the rice and lower the heat to simmer. Stir constantly and keep adding ladlefuls of broth, just enough to cover the rice, until the rice is tender and slightly crunchy. This should take around 15 minutes.
Stir in the pumpkin puree and add the diced pumpkin. Cook 2 minutes, stirring slowly.
Turn off the heat and add the rest of the butter, the Parmesan and season with the freshly grated nutmeg. Stir well until the mixture is completely incorporated. Season to taste with salt and pepper.
Serve fresh from the pan with an extra sprinkle of Parmesan, fresh parsley and a drizzle of pumpkin oil.
