During autumn, pumpkins are finally available at the market: delicious, nutritious and cheap, how can anyone resist them?
This classic risotto is the perfect dish for a dinner in October, with simple flavours and ingredients making for a great result. Try it with a side of freshly cut pear and parmesan flakes.
Serves: 2 | Preparation time: 20 mins | Cooking time: 30 mins
- Pumpkin: 400 g
- Rice: 180 g
- Parmesan, grated: 20 g
- Butter, unsalted, frozen: 20 g
- Vegetable broth: 1 l
- Shallots: 1
- Rosemary, fresh: about 1 sprig
- Extra virgin olive oil: 1 tbsp
- Nutmeg, grated: half a tsp
- Salt and pepper: to taste
Clean the pumpkin: cut it in half, use a spoon to remove the seeds and the fibers and peel it. Dice the flesh of the pumpkin in small cubes with a side of about 1cm.
Clean the shallots and chop it finely. Heat up the vegetable broth.
Brown the shallot in a pan with the olive oil, then add the pumpkin, the rosemary and the nutmeg, and season with the salt and pepper. Stir-fry the pumpkin on high heat for about 5 minutes.
Add the rice to the pan; toast it for 1 minute, still on high heat, carefully stirring the mixture to avoid it from burning.
Pour in 3 to 4 spoons of broth, just about enough to cover the rice. Cook the risotto by continuously adding broth as it gets absorbed, stirring often and making sure that the mixture doesn’t get too dry. The total cooking time should correspond to the cooking time indicated for the kind of rice you are using (usually between 15 and 18 minutes).
Once the rice has cooked through, turn off the heat and add the parmesan to the risotto; combine the two by stirring thoroughly and leave the risotto to rest for a whole minute. Add then the frozen butter and stir the risotto until the butter had melted, making the risotto creamier.
Serve warm, topped with freshly grated parmesan and rosemary leaves.
Tip: To make the most of your flavours, make sure to freshly ground the black pepper only moments before adding it to this pumpkin risotto.