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Yay!! It’s this time of the year again and pumpkins are around allover! It’s so great that you can use them for all sorts of recipes – from pumpkin pie, pumkin soup or for a delicious pumpkin risotto! It’s a very nice addition to a drumstick or just by itself.

Check out the recipe

Ingredients for 4
2 tablespoons of olive oil
1 small piece of butter
1 onion, finely diced
400g risotto rice (Acquarello or Carnaroli or Riso Ticinese)
1 glass of white wine
Approx. 1 liter of vegetable broth
150g grated pumpkin (I used Hokkaido – very convenient – you don’t need to peel them!)
4-5 tablespoons of mascarpone
2 tablespoons of freshly grated parmesan cheese
Salt and black pepper

Directions
Grate the pumpkin so you have it ready.
Heat the oil and butter in a large saucepan, add the onion and fry lightly, then add the rice and sauté until translucent. Deglaze with the wine (just pour the wine over the rice-onion mix) and let boil for a moment and then continuously add the vegetable broth. The real secret to a great risotto is to always stir and add enough of the broth.
After approx. 15 minutes, add the grated pumpkin and season with pepper and salt.
Last but not least, mix in the mascarpone and parmesan cheese and serve immediately.

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