Pumpkin Risotto with Amarettini

Ingredients

• 300 g Hokkaido pumpkin
• 4 cardamom pods
• 50 g shallots
• 2 peeled garlic cloves
• 40 g Butter
• 2 tbsp olive oil
• 125 g Arborio rice
• 125 ml white wine
• 600 ml vegetable stock
• Salt
• freshly ground pepper
• 50 g amarettini
• 1 tbsp honey
• 2 tbsp white wine vinegar
• tarragon leaves

Instructions

1. 1.

   Peel and seed the pumpkin. Cut flesh into ½ cm cubes. Break cardamom pods, remove seeds and briefly toast in a dry pan. Grind cardamom finely in a mortar. Dice shallots finely. Smash garlic cloves. Heat butter and oil in a pot. Sauté pumpkin, shallots and garlic for 2 minutes until translucent. Add rice and sauté for 1 minute. Deglaze with wine and reduce to half.

2. 2.

   Remove garlic. Pour in 300 ml hot stock and cook uncovered for 18–20 minutes, stirring occasionally and adding the remaining hot stock gradually. Season risotto with salt and pepper. Just before serving crumble amarettini and mix into the risotto with remaining butter, honey and vinegar. Serve on warmed plates and sprinkle tarragon leaves.