Cook and Scale
Pumpkin Risotto
4 servings · 50 min total
Autumn in a bowl: arborio rice cooked slowly with sweet butternut squash, sage and Parmesan into a velvety golden risotto.
Ingredients
- 320 g arborio rice
- 600 g butternut squash, cubed
- 1 l vegetable stock
- 1 onion, finely chopped
- 70 g butter
- 2 tbsp olive oil
- 1 dl white wine
- 80 g Parmesan, grated
- 1 dried thyme
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook and mash the squash — Heat the olive oil and cook the squash cubes over medium heat for 10 minutes until soft, mashing about half into a rough puree.
- 2.
Toast the rice with wine — Melt half the butter and soften the onion for 5 minutes. Add the rice and toast 2 minutes, then pour in the wine and stir until absorbed.
- 3.
Cook the risotto with stock — Add hot stock a ladle at a time, stirring and adding more only when absorbed, for 18 minutes. Fold the squash back in halfway through, until the rice is creamy and al dente.
- 4.
Stir in butter and parmesan — Off the heat, beat in the remaining butter, the Parmesan and the thyme leaves to mantecare. Season and serve.