Pumpkin risotto
Total time1 h 15 min Preparation and possible waiting 15 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation and possible waiting 15 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 26 tags
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Recipe characteristics
Rice dish · Main course
Lunch · Dinner
1 to 2 hours
Method
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Peel and deseed the pumpkin and cut the flesh into 2 cm cubes.
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Preheat the oven to 200°C. Toss with 10 ml oil and 1 g salt and roast at 200°C for 25–30 minutes until tender.
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Blend half with 100 ml stock and reserve the remaining cubes.
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Heat the remaining 900 ml stock. Chop the onion and sage.
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Soften the onion in the remaining 15 ml oil for 8 minutes.
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Add the sage and stir for 30 seconds.
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Stir in the rice for one minute, pour in the wine and cook for 2 minutes to reduce.
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Add the hot stock gradually, stirring often, for 17–20 minutes. Stir in the pumpkin purée and cubes for the final 3 minutes. Add the pepper and remaining 3 g salt, allowing for the seasoning in the stock and cheese.
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Once the rice is tender with a slight bite in the centre, remove from the heat and stir in the butter and grated Parmesan until creamy. Serve immediately.
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