Pumpkin Risotto with Parmesan
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Recipe by John Smith, owner and concept chef of a local restaurant.
Ingredients
- Pumpkin - 17.6 oz
- Garlic - 2 cloves
- Sage - 0 oz
- Rosemary - 2 sprigs
- Olive Oil - 1 fl oz
- Raw cane sugar - 0.4 oz
- Carnaroli Rice - 7.1 oz
- Tarragon - 2 sprigs
- Butter - 2.1 oz
- Parmesan Cheese - 3.5 oz
- Chicken Broth - 1 qt
- Dry White Wine - 2 fl oz
- Shallot - 1 head
- Ricotta cheese - 2 pieces
- Ocean salt - to taste
Step by Step guide
Step 1
Cut the peeled pumpkin into wedges, place them on a baking sheet, drizzle with olive oil, sprinkle with salt, add sugar, crushed garlic cloves, sage, and rosemary. Bake for 20–25 minutes in a preheated oven at 356°F. Allow the cooked pumpkin to cool slightly, then remove the herbs and garlic.
Step 2
In a saucepan, sauté finely chopped shallots in olive oil until they become translucent.
Step 3
Add the rice and heat it through. When the rice becomes translucent, pour in the wine and let it evaporate completely.
Step 4
Pour in the vegetable broth and cook, stirring constantly, for 7 minutes over medium heat.
Step 5
Add pieces of roasted pumpkin and cook for another 7 minutes, stirring constantly.
Step 6
Finally, add the butter, grated Parmesan cheese, and chopped tarragon leaves. Gently fold everything together from the bottom up and serve on plates.
Step 7
Top the risotto with half a burrata and garnish with a sprig of tarragon.
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