Pumpkin Risotto with Creamy Ginger Sauce

Ingredients

• 500 g pumpkin flesh
• 1 bulb fennel
• 1 Shallot
• 1 Garlic clove
• olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 800 ml vegetable broth
• Salt
• pepper (ground)
• nutmeg (fresh grated)
• 3 tbsp freshly grated Parmesan
• 3 cm fresh ginger
• 200 ml whipping cream
• 1 tsp chili strands
• 40 g cold butter (in cubes)
• 1 tbsp rosemary

Instructions

1. 1.

   Cut the pumpkin flesh into small cubes and set aside one third. Wash, trim, slice half of the fennel bulb into very thin slices and remove the remaining fennel from the tough core and dice it.

2. 2.

   Peel the shallot and garlic, finely chop them and sauté in a pot with 2 tbsp hot oil until translucent. Add the pumpkin, diced fennel, and rice, stir briefly, then deglaze with wine. Stir until absorbed, add one ladle of broth, stir again until absorbed. Repeat this process until the risotto is al dente and all broth has been used. Season with salt, pepper, nutmeg, and fold in Parmesan.

3. 3.

   Peel and grate the ginger, combine with cream and chili strands, bring to a boil. Reduce heat slightly and simmer until thickened, season with salt and pepper, then whisk in butter cubes. Remove from heat.

4. 4.

   Sauté the remaining pumpkin with rosemary in a pan using 2 tbsp oil. Reduce heat and let the pumpkin cook for about 5 minutes. Season with salt and pepper. Fry the fennel slices in hot oil until golden brown and drain on kitchen paper.

5. 5.

   Plate the risotto with pumpkin cubes and ginger foam, garnish with fennel slices, and serve.