Mama Mia! What greater compliment could you pay to pumpkin than transforming it into a wonderfully creamy risotto? Well, apart from turning it into a magnificent kernel oil from Schalk Mühle. But that requires a completely different variety of pumpkin than Hokkaido or Butternut. With this delightful recipe, we’re paying tribute to two pumpkin varieties in Italian style. Buon appetito!
Ingredients for 4 Servings
- 500 g pumpkin flesh (Hokkaido or Butternut)
- 400 g rice (risotto rice)
- Organic Styrian Pumpkin Seed Oil PGI
- 2 shallots
- 4 garlic cloves
- 1 liter vegetable stock or chicken stock
- 200 ml white wine
- 80 g Parmesan, grated
- Salt, pepper, nutmeg
Preparation
- Peel the pumpkin (not necessary for Hokkaido), remove seeds and cut into small cubes. Cut shallots and garlic into small cubes as well.
- Briefly sauté pumpkin, onion and garlic in olive oil, add risotto rice and sauté briefly.
- Deglaze with white wine and let it reduce, then gradually add the stock.
- Cook the rice al dente while stirring constantly. Season with salt, pepper and nutmeg and finally stir in the grated Parmesan.
- And the best comes last: Serve with pumpkin seed oil.
More recipes with pumpkin seed oil at
https://www.kuerbiskernoel.cc
