Pumpkin and Parmesan Risotto
2 servings
60 minutes
The recipe was shared with us by Anzur Zalilov, chef of the Gina restaurant.
1
First, prepare the pumpkin (1 kg). Cut the pumpkin in half horizontally, remove the seeds, and place butter, garlic, and oregano (to taste) inside. Bake in the oven for 25 minutes at 180 degrees.
- Pumpkin: 1130 g
- Butter: 50 g
- Ground black pepper: to taste
- Salt: to taste
2
Meanwhile, prepare the risotto. Finely chop the shallot and sauté in olive oil until translucent. Then add diced pumpkin and sauté for half a minute, after which add the rice to the pan and mix it with the onion and oil.
- Shallots: 40 g
- Olive oil: 40 ml
- Pumpkin: 1130 g
- Rice: 150 g
3
After half a minute, pour in the white wine and simmer until the moisture is fully absorbed. Add a ladle of vegetable broth to the mixture and stir constantly with a wooden spatula over low heat — the rice should completely absorb the broth. Then continue adding broth until the rice is fully cooked. It takes 25 minutes for complete cooking. Then remove the pan from heat and let it sit for a minute.
- Dry white wine: 150 ml
- Vegetable broth: 200 ml
4
After adding small cubes of butter and grated cheese, mix everything quickly and place it in the pre-baked pumpkin. Serve it that way.
- Butter: 50 g
- Parmesan cheese: 40 g