Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 80 g risotto rice; 100 g hokkaido squash; 0.5 pcs shallot; 0.5 clove garlic; 0.25 l beef broth; 15 g parmesan; 10 g butter; 0.5 tablespoon olive oil; 0.25 teaspoon salt; 0.25 pinch ground pepper; 25 ml white wine; 1.5 sprigs sage

Step by step process

Preparation

1
Remove the seeds from the Hokkaido pumpkin and cut it into small cubes. Peel and finely chop the shallot and garlic. Finely grate the Parmesan.
2
Prepare a pot of vegetable stock and keep it hot over low heat for the entire time.
TIP:
Once the broth comes to a boil, reduce the heat to minimum. Skim the white foam and grey fat with a fine skimmer, they form most abundantly in the first half hour. This ensures you get a clear, transparent broth without cloudy residue.

Cooking

3
Heat the olive oil in a large deep pan, add the shallot and garlic, and sauté over medium heat for about 2 minutes until softened.
4
Add the cubed pumpkin and stir. Sauté for about 5 minutes until golden.
5
Add the Arborio rice and stir until the grains are glossy and coated in the fat.
6
Pour in the white wine (if using) and, stirring constantly, let it mostly evaporate.
7
Begin adding the hot stock ladle by ladle. Add more stock only when the previous addition has been absorbed. Stir regularly and cook over low heat for about 18-20 minutes.
8
After 10 minutes of cooking, stir in half of the chopped sage. Optionally, mash some of the pumpkin with a fork for an even creamier texture.
9
After 18-20 minutes, when the rice is al dente, remove the risotto from the heat and stir in the butter and most of the grated Parmesan. Season with salt and pepper.

Serving

10
Spoon the risotto into deep plates. Sprinkle with the remaining Parmesan and garnish with fresh sage. Serve immediately while beautifully creamy and hot.

More tips:

Use homemade stock - it gives the risotto a fuller flavor. To make the dish even more festive, briefly fry a few sage leaves in butter and place them on each portion.

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