Pumpkin Risotto with Parmesan
Risotto • Author's
Description
Recipe by John Smith, owner and concept chef of a local restaurant.
Ingredients
- Pumpkin 20 oz
- Garlic 2 cloves
- Sage 0 oz
- Rosemary 2 sprigs
- Olive Oil 0 fl oz
- Raw cane sugar 0 oz
- Carnaroli Rice 5 oz
- Tarragon 2 sprigs
- Butter 0 oz
- Parmesan Cheese 5 oz
- Chicken Broth 0 qt
- Dry White Wine 0 fl oz
- Shallot 1 head
- Ricotta cheese 2 pieces
- Ocean salt to taste
Step-by-Step Guide
Step 1
Cut the peeled pumpkin into wedges, place them on a baking sheet, drizzle with olive oil, sprinkle with salt, add sugar, crushed garlic cloves, sage, and rosemary. Bake for 20–25 minutes in a preheated oven at 355°F. Allow the cooked pumpkin to cool slightly, then remove the herbs and garlic.
Step 2
In a saucepan, sauté finely chopped shallots in olive oil until they become translucent.
Step 3
Add the rice and heat it through. When the rice becomes translucent, pour in the wine and let it evaporate completely.
Step 4
Pour in the vegetable broth and cook, stirring constantly, for 7 minutes over medium heat.
Step 5
Add pieces of roasted pumpkin and cook for another 7 minutes, stirring constantly.
Step 6
Finally, add the butter, grated Parmesan cheese, and chopped tarragon leaves. Gently fold everything together from the bottom up and serve on plates.
Step 7
Top the risotto with half a burrata and garnish with a sprig of tarragon.
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