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Pumpkin risotto recipe

The best pumpkin risotto recipe using oven baked tender hokkaido pumpkin

Course Main Course
Cuisine Danish, International, Nordic
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 250 gr (8.8 oz) Arborio rice
  • 1 shallot
  • 2 cloves garlic
  • 1 dl (0.4 cup) white wine (or 0.6 cup if your on the wild side!)
  • 7,5 dl (3.1 cup) bone broth (you can you can also make it vegetarian with vegetable broth)
  • 50 gr (1.8 oz) finely grated Parmesan cheese + rind (cook the rind with the rice and discard it before serving. LOTS of flavor)
  • 3 tbsp finely chopped fresh sage
  • 1 tsp apple cider vinegar
  • 2 heap tbsp cream cheese naturel
  • salt
  • freshly ground pepper

Filling

  • 1/2 hokkaido pumpkin

Instructions

  1. Start peeling the hokkaido pumpkin and cut into medium-sized bites. Toss with olive oil, salt and pepper and bake in the oven for approx. 20 minutes or until they are tender.

  2. Begin making the risotto while the pumpkin is in the oven.


  3. Chop onion and garlic and fry until golden on a pan with olive oil.


  4. Add rice and let them fry along with onions for 2-3 minutes.


  5. Add white wine and let it absorb.


  6. Now add broth a little at a time. Allow broth to absorb almost completely before adding a new cup of broth.


  7. Also add parmesan rind and two tablespoons of sage, so that it can simmer with the rice.


  8. When the rice is al dente. Add finely grated parmesan, 1 tablespoon of finely chopped sage, cream cheese and apple cider vinegar as well as the oven baked pumpkin.


  9. Season with salt and freshly ground pepper, remove parmesan rind and serve immediately.