Pumpkin risotto
Description
The recipe won't take much time. Use Arborio rice, which is specifically intended for risotto. It will ensure the perfect consistency of the dish. Serve the risotto hot, garnished with grated cheese or herbs. For pumpkin risotto, you can use either nutmeg pumpkin or regular pumpkin. Prepare the pumpkin in advance in two forms: purée and pieces. Serve hot.
Instructions
- 1
Step 1
1. Cut the onion and pepper into small cubes, and finely chop the garlic.
- 2
Step 2
2. In a skillet, melt the butter and add the vegetables, salt and sauté for about 3 minutes.
- 3
Step 3
3. Add the rice and stir, sauté for 2-3 minutes.
- 4
Step 4
4. Heat the chicken broth and keep it simmering gently.
- 5
Step 5
5. Pour the wine into the rice along with two ladles of broth, stir, and cook over low heat, uncovered, until all the liquid has evaporated.
- 6
Step 6
6. Add the prepared pumpkin purée and another couple of ladles of broth.
- 7
Step 7
7. When the liquid has almost evaporated and a clear separation line is visible when you run a spoon through it, add 1 ladle. Once it has evaporated, add the remaining broth.
- 8
Step 8
8. Test the rice for doneness; if it's undercooked, add 0.5 cup of boiling water, then place the diced and cooked pumpkin into the skillet.
- 9
Step 9
9. Grate the cheese on a fine grater and add it to the pan, season with salt and pepper to taste, finely chop the sage and add it to the rice.
- 10
Step 10
10. Divide the risotto among plates and serve immediately; you can garnish with a bit of cheese and sage.