Pumpkin Risotto ... in a pumpkin!
50 minutes
Pumpkin risotto? Nothing new but I will say I have discovered that there are many versions. I've tried several, I removed an ingredient from one, I added another, I increased an amount, I tried it with a pinch of this and a dash of that, and the end result was more than satisfactory. Here is my recipe!
lacucinadinadia
Be the first to make this!
Ingredients
Serves: 4
- 2 shallots, or one small onion
- 1 carrot
- 1/4 fennel
- 1 stick celery
- 500g pumpkin flesh
- 1 tablespoon chopped parsley
- 350g Carnaroli rice, or similar
- 1/2 cup sweet white wine
- 20g butter
- 1/2 cup milk
- 1 lemon, zested
- rosemary
- salt and pepper, to taste
- 40g grated parmesan
- extra virgin olive oil
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Wash and clean the shallot, 3/4 of carrot, fennel and 3/4 of celery and dice.
- Put all these vegetables in a saucepan, cover with a litre and a half of water and bring to a boil.
- Clean the pumpkin peel, wash and cut two-thirds into small pieces, the rest into thin slices that will be used for decoration.
- When the water is boiling, add half of the chopped parsley, diced pumpkin and a little salt. Simmer for 20 minutes then drain and mash the vegetables in a blender to make a puree, set aside the created vegetable stock.
- In a saucepan add the remaining carrot, celery and shallots after dicing then fry with 3 or 4 tablespoons of oil. Add the rice, toast for 1 minute, pour the white wine and let it evaporate.
- Add the pureed vegetables and a ladle of stock and simmer, adding more liquid when the previous has been absorbed.
- Two minutes before removing from heat, add a the butter, milk and lemon zest 1 teaspoon chopped rosemary.
- Season with salt and pepper and serve. Garnish with thin slices of pumpkin prepared previously, saute in a little olive oil extra virgin olive oil and sprinkled with Parmesan.
