Name: Pumpkin Risotto with Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 150 g hokkaido squash; 0.25 tablespoon olive oil; salt; 80 g risotto rice; 0.25 pcs onion; 0.5 clove garlic; 0.3 l vegetable broth; 25 ml white wine; 10 g butter; 0.25 tablespoon olive oil; 20 g parmesan; salt; ground pepper

Step by step process

Roasting the Pumpkin

1
Preheat the oven to 200 degrees, cut the pumpkin in half, scoop out the seeds, and dice it into smaller cubes about two centimeters in size.
2
Spread the pumpkin cubes on a baking tray lined with parchment paper, toss them with olive oil, season lightly with salt, and roast for about 20 minutes, until tender and golden at the edges.

Cooking the Risotto

3
Bring the vegetable stock to a gentle simmer in a saucepan, then keep it hot so the rice does not cool down as you add it.
TIP:
Always add hot stock to risotto. Cold liquid lowers the temperature in the pan, causing the rice to cook unevenly and making it harder to maintain its typical creamy consistency.
4
Heat the olive oil with half of the butter in a pan, add the finely chopped onion and garlic, and cook over low heat for about 3 minutes until softened and translucent.
5
Add the arborio rice, stir it briefly to coat it in the fat, pour in the white wine if using, and let it evaporate almost completely while stirring constantly.
TIP:
Briefly toast Arborio rice in fat before adding liquid. The grains become coated, the surface firms up slightly, and they hold their shape better, while the starch is released gradually to create a creamy risotto.
6
Add the hot stock one ladle at a time, always waiting until the previous addition is almost fully absorbed, and cook the risotto for about 18 minutes, until the rice is al dente.
TIP:
Add the stock to the risotto gradually in small amounts. Only add more once the previous amount has been almost fully absorbed. This allows the starch to be released steadily, keeping the risotto creamy rather than overcooked.
7
Lightly mash two thirds of the roasted pumpkin with a wooden spoon, stir it into the risotto along with the remaining butter and most of the grated Parmesan, and season with salt and pepper.

Serving

8
Divide the risotto among warmed plates, top with the remaining roasted pumpkin, sprinkle with the reserved Parmesan, and serve immediately while it is still beautifully creamy.