Pumpkin Risotto

Ingredients

• 500 g pumpkin flesh (e.g., Hokkaido)
• 1 onion
• 1 Garlic clove
• 1 EL olive oil (10 ml)
• 3 EL butter
• 250 g Risotto rice
• 200 ml alcohol‑free dry white wine
• 800 ml vegetable broth
• 1 bay leaf
• 1 piece untreated lemon zest
• 50 g grated Parmesan cheese
• Salt
• black pepper (freshly ground)
• 2 EL freshly chopped parsley (for garnish)

Instructions

1. 1.

   Cut the pumpkin flesh into pieces. Peel and finely chop the onion and garlic.

2. 2.

   Heat olive oil and 1 EL butter in a pot, sauté the onions and garlic until translucent, then add the diced pumpkin and risotto rice, stirring until the rice looks translucent.

3. 3.

   Pour in half of the wine and reduce, then repeat with the remaining wine. Add broth to cover the rice and pumpkin, add bay leaf and lemon zest. Reduce almost completely while stirring, then add more broth and continue reducing until the rice is al dente after about 20 minutes.

4. 4.

   Remove the lemon zest and bay leaf, stir in Parmesan and remaining butter, season with salt and pepper. Wash, dry, and finely chop parsley. Sprinkle over the risotto before serving.