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Recipes · Italian · en

Autumn Pumpkin Risotto

Autumn Pumpkin Risotto
Prep 15 minutes · Cook 30 minutes · 4 servings
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
  • nutmeg1/4 tsp, ground
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Preparation

How to cook.

Prep 15 minutes Cook 30 minutes 4 servings
  1. Heat stock in a separate pan and keep warm
  2. In a large pan, sauté onion in olive oil until translucent
  3. Add pumpkin and garlic, cook for 5 minutes
  4. Add rice and toast for 2 minutes
  5. Pour in wine and stir until absorbed
  6. Add hot stock gradually, stirring constantly
  7. Continue adding stock for 18-20 minutes until rice is creamy
  8. Stir in butter and parmesan
  9. Season with salt, pepper, and nutmeg
  10. Garnish with fried sage leaves
  1. Add onion and garlic to bowl: 5 sec/speed 5
  2. Add oil: 3 min/120°C/speed 1
  3. Add pumpkin: 8 min/120°C/reverse/speed soft
  4. Add rice: 2 min/120°C/reverse/speed soft
  5. Add wine: 2 min/120°C/reverse/speed soft
  6. Add stock, salt, pepper: 18 min/100°C/reverse/speed soft
  7. Add butter, parmesan, nutmeg: 2 min/reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh pumpkin for best flavor and texture
  2. Toast rice well for better texture
  3. Keep stock hot throughout cooking
  4. Don't rush adding the stock
  5. Let risotto rest for 2 minutes before serving
  6. For extra luxury, add a splash of cream at the end
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