A recipe for a deliciously comforting bowl of risotto
Learn how to make this easy dish that will impress all your dinner guests
Ingredients
1 small Hakaido pumpkin
1l vegetable stock
1 onion
2 tbsp of olive oil
50g cold butter
100ml of dry white wine
200g risotto rice
100g grated parmesan
small handful of fresh sage leaves
50g of amaretti biscuits
50g of pine nuts
Method
Step 1:
Divide the pumpkin in half. Peel half the pumpkin and finely dice the
peeled halve. Chop the other halve of the pumpkin roughly. Put the roughly
chopped pumpkin dices, pumpkin peel and vegetable in a pot together and
cook. Blend to create a smooth pumpkin broth after the dices are cooked
through.
Step 2:
Finely dice the onion and let is soften in the olive oil. Add the risotto
rice and finely diced pumpkin. Fry off the rice until it has a nicely
toasted smell, be carefull not to let it burn. Add the white wine and let
the rice absorb the liquid. Slowly add ladels of the pumpkin broth until
the rice is cooked through.
Step 3:
Once the rice is cooked through, put off the heat. Add the butter and
parmesan, gently mix it through. Season with salt and black pepper. Add
some fresh sage leaves, toasted pine nuts and smashed amaretti biscuits to
finish off. Enjoy!
