Growing up I hardly remember any pumpking dishes on our plates. I only remember pumpkin soup. Only when I grew into my teens pumpkin became wider available and grew into a fashionable vegetable. I guess with the spreading of Halloween worldwide came the spreading of the scrumptious pumpkin. So even now, pumpkin feels sort of exotic to me and I only go so far as to integrate it into my well known dishes, I am not yet ready to explore it beyond my comfort zone.
But being now part of this wonderful food blogger community, I see so many lovely dishes with pumpkin that I just had to try and share one as well. Risotto was actually the first dish I mastered to my liking when I had to cook for myself once moved out from home. To me, it’s the most simple dish there is. It never goes wrong and always tastes good. But then when I should do a simple sauce… fire and smoke, I am telling you.
Shaved parmesan to taste 1. Fry the onion and garlic on a medium heat.
150g risotto rice
500ml hot water with dissolved vegetable stock
0.5ml white wine
50g pumpkin, diced, precooked
½ onion, diced
1 garlic glove, pressed
Salt and Pepper to taste
2. Add risotto rice after a few minutes and fry until glassy.
3. Deglaze by adding the white wine and let it simmer on a medium – low heat.
4. Once the wine is fairly absorbed start adding a little bit of the vegetable stock. Never add the whole 500ml at once, but a little bit and then more once that is absorbed.
5. Halfway through add the diced pumpkin.
6. You may need more or less of the prepared vegetable stock, just keep adding more until you feel the risotto tastes creamy and the rice corns are cooked.
Shaved parmesan to taste
1. Fry the onion and garlic on a medium heat.