Pumpkin risotto, a delicate first course perfect for autumn

Ingredients

• 160 g rice
• 50 g onion
• 30 g grated Parmesan
• 300 g pumpkin
• 20 g butter
• 150 ml white wine
• salt to taste
• pepper to taste

For the vegetable stock:

• water (about 1 L)
• celery, to taste
• carrots, to taste
• onion, to taste
• salt to taste
• olive oil, to taste

Materials

• 2 frying pans
• 1 knife
• 1 cutting board
• 1 wooden spoon
• 1 saucepan

Preparation

• First, prepare the vegetable stock with whichever vegetables you prefer (you can also use a stock cube). Peel the pumpkin and cut it into slices, then dice it. Peel the onion and chop it finely.
• Add a generous amount of olive oil and the onion to a frying pan, then sauté for about 4 minutes, stirring occasionally to keep the onion from burning. Add the pumpkin and brown it. Then cook it for about 20 minutes, adding a ladleful of stock whenever needed.
  
• In another pan toast the rice, stirring often for 2 to 3 minutes. Deglaze with white wine and stir frequently as the rice may stick to the pan. When the wine has evaporated, add the rice to the pan with the pumpkin. Mix the ingredients well so that the rice does not stick.
• Add a ladleful of stock at a time until the rice is cooked, stirring frequently. This will take 15 to 20 minutes, depending on the type of rice you use. Season with salt and pepper to taste towards the end of cooking.
  
• When the rice is cooked, turn off the heat and stir in the grated Parmesan and butter until creamy.
• Stir gently and let it rest for a minute before serving.
  
• Pumpkin risotto is ready!

Cookware

Questions

Photos of members who cooked this recipe