Pumpkin Risotto
6 servings
30 minutes
Despite its impressive shape, pumpkin is a pliable and flexible creature. And it is not known what is felt more in risotto - rice grains cooked to al dente with an elastic inner core or pumpkin that has become almost amorphous as a result of being in the broth for a long time, which in the end turns into almost a sauce. But this contrast is the appeal of a well-cooked risotto: on the one hand, extraordinary tenderness, a fused texture, ephemeral aromas of parmesan and brandy, on the other hand, there is something to chew.
1
In a deep skillet, melt the butter and sauté the finely chopped shallots. Add the minced garlic and fry for another minute. Once the shallots soften slightly, add the diced pumpkin, mix it with the onions, and fry for 10 minutes over high heat, stirring constantly.
- Butter: 150 g
- Shallots: 4 heads
- Garlic: 6 cloves
- Pumpkin: 700 g
2
After 10 minutes, pour brandy into the pan, mix with the fried pumpkin, reduce the heat significantly, and let everything simmer, remembering to stir occasionally with a spatula to prevent burning.
- Brandy: 100 ml
3
When the pumpkin softens enough to easily break the geometry of the pumpkin cubes with a light press of a spoon, take a wooden masher and mash the pumpkin in the pan until it becomes an orange puree. Then, add rice to this puree, mix it with the pumpkin, and fry for about 2 minutes.
- Arborio rice: 700 g
4
Now pour chicken broth into the pan and let it sit for 12 minutes, occasionally returning to the stove to stir the risotto. If the liquid evaporates too quickly, add more broth. After 12 minutes, add chopped parsley, mix it with the rice and pumpkin. Cover the pan with a lid and turn off the heat. After another 2 minutes, the risotto can be served on plates, garnished with grated Parmesan.
- Chicken broth: 1.5 l
- Chopped parsley: 6 tablespoons
- Grated Parmesan cheese: to taste