Silky Pumpkin Risotto
4 servings
80 minutes
Sweet, slow-roasted pumpkin, aromatic marjoram and nutty Parmesan combine in this luscious, cheesy, luxurious risotto that's bursting with delicious flavor.
1
Preheat the oven to 180 degrees (gas mark 4). Carefully cut the pumpkin in half and remove the seeds, then cut into 2 cm pieces, peeling off the skin.
2
Place the pumpkin on a baking sheet, chop most of the marjoram leaves, then drizzle the pumpkin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Bake for 1 hour or until soft and caramelized.
- Butternut Squash: 1.2 kg
- Marjoram: 20 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
3
20 minutes before the pumpkin is ready, bring the broth to a boil over low heat. Peel and finely chop the onion and celery, then place them in a high-sided pan over medium heat with 1 tablespoon of olive oil. Cook for 10 minutes or until the vegetables are soft but not browned, stirring regularly, then add the rice to fry for 2 minutes.
- Chicken broth: 1.2 l
- Onion: 1 head
- Celery stalk: 1 piece
- Olive oil: 30 ml
- Arborio rice: 300 g
4
Pour in the wine and stir until fully absorbed. Add a ladle of broth and wait for it to be fully absorbed before adding more. Stir constantly and add ladles of broth until the rice is cooked — this will take 16-18 minutes.
- Dry white wine: 150 ml
- Chicken broth: 1.2 l
5
Take the pumpkin out of the oven and mash it with a fork - you can crush half of the pumpkin with a fork and leave half in pieces, then add it to the risotto about halfway through its cooking.
- Butternut Squash: 1.2 kg
6
Meanwhile, chop the broccoli and cut all large florets in half for even cooking. Steam for 2 minutes, then drizzle with lemon juice and extra virgin olive oil, seasoning to taste.
- Broccoli cabbage: 200 g
- Lemon: 0.5 piece
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
7
When the risotto is ready, add more broth or boiling water to make it liquid, then finely grate the parmesan and mix it with butter into the risotto.
- Chicken broth: 1.2 l
- Parmesan cheese: 50 g
- Butter: 50 g
8
Cover the pan, turn off the heat and let it sit for 2 minutes. Stir, season to taste, then distribute onto plates.
- Salt: to taste
- Ground black pepper: to taste
9
Sprinkle with the remaining marjoram and serve topped with broccoli.
- Marjoram: 20 g
- Broccoli cabbage: 200 g