The perfect risotto – it has to be creamy and slurpy
Risotto is a food that is always delicious. In spring, summer, autumn and winter. Depending on what you combine it with. In autumn we love everything that has to do with pumpkin. And especially pumpkin risotto. A nicely roasted piece of meat goes just as well with it as a salad or a bean vegetable. Just combine it the way you like it best. Maybe a topping of roasted pumpkin seeds is enough for you?
For four portions of pumpkin risotto you will need:
1/2 medium Hokkaido pumpkin
1 clove of garlic
2 tbsp olive oil
200 g risotto rice
100 ml white wine
750 ml vegetable stock
50 g parmesan
This is how you prepare the pumpkin risotto:
First of all, wash the pumpkin, remove the seeds and cut the flesh into small cubes. Peel and finely chop the onion and garlic.
Then heat the oil in a pot with a large base. Sweat the onion in it and sauté until translucent. Then add the risotto rice to the pot and sauté lightly. Then add the pumpkin cubes and the finely chopped garlic. When everything starts to hit the bottom of the pot, deglaze the mixture with the white wine.
Gradually add a ladle of vegetable stock so that the rice is just covered with liquid. Stir constantly over a low heat with the pot open and keep adding more stock until the rice is cooked after about 18 minutes. This is called “sloppy”.
Finally, season the risotto with salt, pepper and cayenne pepper. Finely grate the Parmesan and mix into the finished risotto. You can also put a little aside for serving. Fresh garden herbs also go very well with it.
Your pumpkin risotto is ready. Enjoy it!