Pumpkin Risotto

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:

  1. 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
  2. Take out the big half and blend the flesh into a puree, drizzle in a little olive oil as a lubricant
  3. 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
  4. Add in the rice, quickly fold the rice with a spatula to cover all the rice with oil
  5. Pour in the white wine, let it simmer for 1 -2 min, then pour the chicken stock and pumpkin puree
  6. Turn the heat down to medium-low until it simmers, then let it cook it for another 10 min
  7. Cut the baked slices of pumpkin into small cubes, fold the butter, cubed pumpkin and grated Parmesan into the risotto
  8. Serve this with some extra Parmesan, fresh rosemary or sage


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