Pumpkin Risotto

Ingredients

• 300 g Arborio rice
• 600 g pumpkin flesh (Hokkaido pumpkin)
• 1 tbsp oil
• 1 onion
• 3 tbsp butter
• 1 tsp sugar
• 2 shallots
• 0.5 l vegetable broth (from a jar)
• 0.25 l dry white wine
• 50 g grated Parmesan
• nutmeg
• Salt
• Pepper
• Chili oil
• oregano (dried)
• ricotta (for garnish)

Instructions

1. 1.

   Cut the pumpkin flesh into slices, remove seeds, set aside 8 thin slices, finely dice the remaining flesh. Sprinkle the sliced pumpkin with sugar, drizzle with oil, wrap in foil; season the diced pumpkin with salt and pepper, wrap in foil; bake both in a preheated oven at 200°C for about 30 minutes. Peel the onion and sauté in 1 tbsp butter until translucent, add rice and cook until glossy. Gradually pour in hot vegetable broth and wine, stirring until absorbed, then repeat. Continue this process until the rice is cooked (about 30 minutes). Ten minutes before the end of cooking, remove the pumpkin cubes from the oven, puree them, and fold into the risotto. Before serving, warm the remaining butter with chili oil in a pot, add oregano. Stir parmesan into the risotto and season with salt and pepper.

2. 2.

   Arrange the risotto on plates or in soup bowls as desired, garnish with ricotta, seasoning oil, and pumpkin sticks before serving.