Risotto is one of the best dishes for the fall, it’s warm and creamy, and as Holloween is approaching, here is a recipe for a fall classic.
You need:
- 1/2 cup olive oil
- 1/2 onion
- 2 cloves garlic
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken stock
- 1 medium pumpkin
- 4 oz Parmesan
- 4 tbsp unsalted butter
How to make this:
- Cut the pumpkin in half, cut half of the pumpkin into 1-inch thick slices drizzle some olive oil and bake all the pumpkin at 175C or 350F for 35 min to 40 min
- Take out the big half and blend the flesh into a puree, drizzle in a little olive oil as a lubricant
- Heat up a pan on medium with the olive oil, finely chop the onion and garlic, fry them for about 3 min or until they turn translucent
- Add in the rice, quickly fold the rice with a spatula to cover all the rice with oil
- Pour in the white wine, let it simmer for 1 -2 min, then pour the chicken stock and pumpkin puree
- Turn the heat down to medium-low until it simmers, then let it cook it for another 10 min
- Cut the baked slices of pumpkin into small cubes, fold the butter, cubed pumpkin and grated Parmesan into the risotto
- Serve this with some extra Parmesan, fresh rosemary or sage