Risotto with beef cheeks and baked pumpkin

2 servings

120 minutes

Risotto with beef cheeks and roasted pumpkin is a true embodiment of Italian culinary elegance, where tender meat infused with the aromas of slow cooking meets the velvety texture of creamy risotto. The pumpkin, roasted with honey and soy sauce, adds sweet caramel notes that harmonize beautifully with the rich meat flavor. This recipe serves as a bridge between the autumn warmth of home comfort and the sophistication of traditional Italian cuisine. The dish is perfect for cozy family dinners or special occasions when you want to impress guests with an exquisite combination of flavors. The harmony of aromas, tenderness of ingredients, and interplay of textures make risotto with beef cheeks and roasted pumpkin a true gastronomic masterpiece to enjoy among loved ones.

Energy value per serving

• Calories: 707.5
• Proteins: 25.1g
• Fats: 37.5g
• Carbohydrates: 69.4g

Ingredients

• Rice: 150 g
• Beef cheeks: 100 g
• Water: 400 ml
• Cream: 200 g
• Parmesan cheese: 40 g
• Vegetable oil: 30 ml
• Onion-sibulet: 5 g
• Salt: to taste
• Pumpkin: 100 g
• Honey: 5 g
• Soy sauce: 5 ml
• Hoisin sauce: 3 ml
• Freshly ground black pepper: to taste

Cooking steps

1. Wash the beef cheeks under cold water and cut into cubes. Heat oil in a pot and fry the cheeks until the meat darkens slightly. Reduce the heat, add 100 ml of water, and simmer for about 1.5 hours.

   Required ingredients:

   • Beef cheeks: 100 g
   • Vegetable oil: 30 ml
   • Water: 400 ml

2. Remove the stewed meat from the pan and reduce the remaining broth to a sauce.

   Required ingredients:

   • Water: 400 ml

3. To prepare risotto, rinse the rice. Pour 300 ml of water into a saucepan, bring to a boil, add the rice, and cook for 7-10 minutes, stirring constantly.

   Required ingredients:

   • Rice: 150 g
   • Water: 400 ml

4. Add cream and cook until the consistency of risotto. Add 20 g of Parmesan and chopped chives. Mix thoroughly.

   Required ingredients:

   • Cream: 200 g
   • Parmesan cheese: 40 g
   • Onion-sibulet: 5 g

5. Peel the pumpkin and cut it into random pieces of 1-1.5 cm, mix with honey, soy sauce, and hoisin sauce. Add ground pepper to taste. Place on a baking sheet and bake for 10-15 minutes at 180 degrees.

   Required ingredients:

   • Pumpkin: 100 g
   • Honey: 5 g
   • Soy sauce: 5 ml
   • Hoisin sauce: 3 ml
   • Freshly ground black pepper:  to taste

6. Fry the pumpkin and beef cheeks in vegetable oil until golden brown, add salt to taste and sauce from beef broth.

   Required ingredients:

   • Beef cheeks: 100 g
   • Pumpkin: 100 g
   • Vegetable oil: 30 ml
   • Salt:  to taste

7. Place a portion of pumpkin at the bottom of a deep plate, then layer with risotto, followed by the remaining pumpkin. Sprinkle with parmesan.

   Required ingredients:

   • Beef cheeks: 100 g
   • Pumpkin: 100 g
   • Rice: 150 g
   • Parmesan cheese: 40 g

8. Enjoy your meal!