Ingredients for 4 people
- 250g risotto rice
- 1 pumpkin – butternut or Hokkaido (800g)
- 1,2 l vegetable broth
- 200 ml white wine
- 120 g parmesan shavings
- 1 onion
- 2 tsp butter
- Salt, pepper and nutmeg
- make the vegetable broth
- cut the onion into pieces
- peel the pumpkin and cut it into pieces
- grate the parmesan cheese
Melt the butter on medium heat and add the onions. When they are glazed put the rice in the pot and mix until it’s shiny from the butter. Deglaze the rice with 200ml white wine and add the pumpkin.
There are two ways to cook risotto. One for the patient and one for the rather (surprise, surprise) impatient foodies amongst you. I’ll shortly explain both below.
For the patient chefs: add approx. 200ml of broth to the rice and pumpkin. Stir regularly until the liquid is soaked up. Repeat until there are 400ml of broth left. Add the parmesan shavings and the rest of the consommé. Flavour with salt, pepper and nutmeg. Your risotto is ready when the consistency is soft and creamy!
For the impatient chefs: add 800ml of broth to the rice and pumpkin, let it simmer on medium heat and stir from time to time to make sure that it doesn’t stick to the bottom of the pot. When there is no liquid left, add the parmesan shavings and the rest of the consommé. Flavour with salt, pepper and nutmeg. When the consistency is soft and creamy your risotto is ready!
Tip: the rice should be easy to chew, but not too soft. However, if you have the feeling it is still to hard, just add a little more water until it reached your preferred consistency.