Pumpkin Risotto with Parmesan

Ingredients

• 600 g pumpkin flesh (Hokkaido)
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 3 tbsp butter
• 250 g Risotto rice
• 30 ml white wine vinegar
• 800 ml vegetable broth
• 1 bay leaf
• 1 organic lemon zest
• 50 g Parmesan (1 piece)
• Salt
• Pepper
• freshly chopped parsley (for garnish)

Instructions

1. 1.

   Cut the pumpkin flesh into pieces. Peel and finely chop the onion and garlic. Heat olive oil and 1 tbsp butter in a pot, sauté onions and garlic until translucent, then add the diced pumpkin and risotto rice, stirring until the rice turns translucent. Pour in 50 ml vegetable broth and white wine vinegar, stir, and let it reduce completely. Add the bay leaf and lemon zest, then repeat the broth addition.

2. 2.

   Reduce the liquid almost entirely while stirring occasionally, pour in more broth, stir, and reduce again. Continue this process until the broth is exhausted and the rice is nearly cooked (it should still have a slight bite; about 20 minutes). Meanwhile grate the Parmesan. After cooking, remove the lemon zest and bay leaf, fold in the Parmesan and remaining butter, season with salt and pepper, and sprinkle with parsley before serving.