Pumpkin risotto with parmesan
6 servings
50 minutes
Recipe from Aram Mnatsakanov, owner and concept chef of the restaurant Probka.
1
Cut the peeled pumpkin into wedges, place on a baking sheet, drizzle with olive oil, salt, sprinkle with sugar, add crushed garlic cloves, sage and rosemary. Bake for 20-25 minutes in a preheated oven at 180 degrees. Let the cooked pumpkin cool slightly and remove the herbs and garlic.
- Pumpkin flesh: 500 g
- Garlic: 2 cloves
- Sage: 1 g
- Rosemary: 2 sprigs
- Olive oil: 40 ml
- Cane sugar: 10 g
- Sea salt: to taste
2
In a saucepan, sauté finely chopped shallots in olive oil until translucent.
- Shallot: 1 head
- Olive oil: 40 ml
3
Add rice and heat it. When the rice becomes transparent, pour in the wine and let it evaporate completely.
- Carnaroli rice: 200 g
- Dry white wine: 60 ml
4
Pour in the vegetable broth and cook, stirring constantly, for 7 minutes over medium heat.
- Vegetable broth: 1 l
5
Add pieces of baked pumpkin and cook for another 7 minutes, stirring constantly.
- Pumpkin flesh: 500 g
6
At the end, add butter, grated Parmesan, and chopped tarragon leaves. Mix everything again with movements from bottom to top and serve on plates.
- Butter: 60 g
- Parmesan (Parmigiano Reggiano): 100 g
- Tarragon (estragon): 2 sprigs
7
Place half of the burrata on top of the risotto and garnish with a sprig of tarragon.
- Burrata cheese: 2 pieces
- Tarragon (estragon): 2 sprigs