Dear cooking friends,
today there is another delicious pumpkin recipe for you: a pumpkin risotto.
And off we go: I unshell the pumpkin and cut it into small pieces (about 3cm cubes). I chop the shallow and the garlic. Now it’s the PowerCook’s turn. I run the program “fry” and wait until the pot is hot enough. Then I put the oil in and solve the butter in it. Shallot, garlic and pumpkin are sautéd, then the risotto rice is added. It should be wetted by the oil.
In the next step the white wine is poured and stirred under the mass until the liquid has evaporated completely. Now the broth is added. It lets the rice rise and gives it the right consistency. At the PowerCook I use the setting “fry” again and set the time to 30 minutes. Occasionally, I stir the mass.
A few minutes before the end of the cooking, I add the spring onions. I washed them before and cut them into rings. They give the dish a fresh flavor.
After the time has elapsed, the complete liquid should disappear and the rice should be even. When the PowerCook has done its work, I mix creme fraiche and Parmesan and into the risotto and taste it with pepper. The pumpkin has disintegrated into smaller pieces under the heat and the pieces are hardly noticeable in the soaked mass.
The result is a risotto at its best, which has got a very fine, light taste by the pumpkin.
Too bad for the pumpkin season is almost over! This recipe is to be cooked repeatedly in my kitchen in the future.
- ½ Hokkaido pumpkin
- 1 shallot
- 1 garlic clove
- 2 EL olive oil
- 50 g butter
- 350 g risotto rice
- 100 ml white wine
- 1 ¼ l beef broth
- 1 bunch of springs onions
- 100 g Creme fraiche
- 70 g grated Parmesan
Enjoy your meal!