A delightful pumpkin risotto, perfect for autumn. It turned out creamy and truly delicious.
Recipe for pumpkin risotto
Halloween is just around the corner, and it’s truly pumpkin season.. That’s why I made this pumpkin risotto, which is perfect for the season It turned out creamy and really delicious.
Servings: persons
Pumpkin Risotto
A delightful pumpkin risotto, perfect for autumn. It turned out creamy and truly delicious.
Equipment
- Cutting Board
- Knife
- Pot (Or a pan with high sides)
Ingredients
- 300 gram Risotto Rice
- 400 gram Hokkaido Pumpkin or butternut, peeled and cut into small cubes.
- 2 cloves Garlic
- 2 pcs. Onion chopped
- 5.6 gram Fresh thyme
- 50 gram Butter
- 100 gram Parmesan grated
- 400 gram White Wine
- 900 gram Broth I used chicken broth
- 200 gram Bacon in cubes
- Salt and Pepper
Instructions
- Sauté pumpkin, onion, and garlic in a bit of oil, in a pot (or a pan with high sides).After 5-10 minutes, add the risotto rice.Continue sautéing for another 5 minutes.Pour in the white wine and let the alcohol evaporate over high heat.Add the broth gradually while stirring constantly (this process takes about 30 minutes).Then add butter, Parmesan, and thyme.Season with salt and pepper.Serve the risotto with crispy bacon and a bit of grated Parmesan on top.Serve the risotto immediately.