Recipes · Italian · en
Autumn Pumpkin Risotto
High
Ingredients
What you need.
4
servings
- arborio rice320g
- pumpkin400g, diced
- onion1 medium, finely chopped
- garlic2 cloves, minced
- white wine120ml
- vegetable stock1.2L, hot
- parmesan cheese80g, grated
- butter50g
- olive oil2 tbsp
- sage leaves8-10 fresh
- saltto taste
- black pepperto taste
- nutmeg1 pinch
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Preparation
How to cook.
- Heat stock in a separate pan and keep warm
- In a large pan, sauté onion in olive oil until translucent
- Add pumpkin and garlic, cook for 5 minutes
- Add rice and toast for 2 minutes
- Pour in wine and stir until absorbed
- Add hot stock gradually, stirring constantly
- Continue adding stock for 18-20 minutes until rice is creamy
- Stir in butter and parmesan
- Season with salt, pepper, and nutmeg
- Garnish with fried sage leaves
- Add onion and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add pumpkin: 8 sec/speed 4
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add stock: 18 min/100°C/reverse/speed soft
- Add butter and cheese: 2 min/90°C/reverse/speed soft
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Use fresh pumpkin for best results
- Toast rice well for better texture
- Keep stock hot throughout cooking
- Stir constantly for creamier results
- Let risotto rest for 2 minutes before serving
- Choose Hokkaido or Butternut squash as alternatives
Community
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Timer
00:00
Cooking Mode