Pumpkin Risotto
Ingredients
Ingredients
- 150 g risotto rice
- 800 ml vegetable stock
- 1/2 pumpkin
- 4 garlic cloves
- 1 onion
- 15 g sage
- 1 tbsp olive oil
- 2 tbsp parmesan cheese
Instructions
Preparation
- Preheat the oven to 200 degrees.
- Cut the pumpkin into cubes and spread them on a baking tray lined with baking paper. Add the garlic cloves and sprinkle with salt, pepper and olive oil. Place in the oven for about 30 minutes.
- Chop the onion and finely chop the sage. Make the stock and let it simmer on the fire.
- When the pumpkin is ready, put 2/3 of the pumpkin in a blender together with the garlic cloves (now remove the skins) and mix this together with a tablespoon of the stock until smooth.
- Heat a pan on the stove with a dash of oil and fry the onion.
- Then add the risotto rice and fry it for a while.
- Then add a ladle of stock and let the rice absorb all the stock. When the stock is absorbed, you can add another ladle of stock. Repeat this process until all the stock is used up. This takes about 20-25 minutes and keeps stirring in the meantime.
- Add the pumpkin mixture towards the end and let it cook until the risotto has thickened.
- Add the Parmesan cheese and remaining pieces of pumpkin and stir for a while.
- Serve the risotto with pine nuts, arugula and extra Parmesan cheese.
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