Risotto with Pumpkin and Parmesan
Risotto • European
Description
This recipe was shared with us by John Smith, the chef of a local restaurant.
Ingredients
- Rice 5 oz
- Pumpkin 40 oz
- Butter 0 oz
- Parmesan Cheese 0 oz
- Dry White Wine 5 fl oz
- Olive Oil 0 fl oz
- Shallot 0 oz
- Chicken Broth 5 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the pumpkin for serving (1 kg). Cut the pumpkin in half horizontally, remove the seeds, and place butter, garlic, and oregano (to taste) inside. Bake in the oven for 25 minutes at a temperature of 355°F.
Step 2
In the meantime, prepare the risotto. Finely chop the shallots and sauté them in olive oil until translucent. Then add the diced pumpkin and sauté for half a minute, after which add the rice to the pan and stir it together with the shallots and oil.
Step 3
After half a minute, pour in the white wine and simmer until the liquid is completely absorbed. Add a ladle of vegetable broth to the mixture and stir constantly with a wooden spatula over low heat — the rice should absorb all the broth. Then continue to add broth until the rice is fully cooked. This takes about 25 minutes. After that, remove the pan from the heat and let it sit for a minute.
Step 4
Then add small cubes of butter and finely grated cheese, quickly mix everything together, and spoon it into the pre-baked pumpkin. Serve it directly in the pumpkin.
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