Name: Pumpkin Risotto with Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 600 g hokkaido squash; 1 tablespoon olive oil; salt; 320 g risotto rice; 1 pc onion; 2 cloves garlic; 1.2 l vegetable broth; 100 ml white wine; 40 g butter; 1 tablespoon olive oil; 80 g parmesan; salt; ground pepper

Step by step process

Roasting the Pumpkin

1
First, roast the Hokkaido pumpkin for this risotto. Preheat the oven to 200 degrees. Halve the pumpkin, scoop out the seeds, and dice it into cubes about two centimeters in size.
2
Spread the pumpkin cubes on a baking tray lined with parchment paper. Toss them with olive oil and season lightly with salt. 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.
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 soft 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.
6
Add the hot stock one ladle at a time. Wait until each addition is almost fully absorbed before adding the next. Cook the risotto for about 18 minutes, until the rice is al dente.
7
Lightly mash two thirds of the roasted pumpkin with a wooden spoon. Stir it into the risotto with the remaining butter and most of the grated Parmesan. Finally, season with salt and pepper.

Serving

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