Pumpkin risotto

Suggested pairing with Gjulia Beer North - Pils

Ingredients for 6 servings

  • 420 gr. risotto rice
  • 500 gr. pumpkin
  • 1 onion
  • White wine
  • Chickens stock
  • Butter, grated parmesan cheese, olive oil
  • Salt, pepper

Chop the pumpkin into tiny cubes, steam half pumpkin then whizz it with blender and put aside.
In a small pan roast the rest of the pumpkin.
Cut up the onion, roast it in the oil, add the rice and the roasted pumpkin cubes.
Steam with wine and let it evaporate.
Add the hot chicken stock little by little, stirring occasionally to let it cook.
Upon 5 minutes from the end of cooking time add the pumpkin purée.
Remove from heat, add butter and parmesan.
Add salt and pepper.

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