Yesterday, we had friends over and I made an improvised pumpkin risotto - and it was even sooo much better than expected :) That's why I want to share the recipe with you right away, so that you can still cook it during this pumpkin season.
Pumpkin risotto (4 people) Risotto rice (ca. 400 g)
2 onions
2-3 garlic cloves
Vegetable stock
White wine
Parmesan cheese
Crème fraîche
Pumpkin (I have used a medium sized Hokkaido)
Fresh spinach leaves ( ~ 250 g or more if you want)
Roasted pumpkin seeds
Salt, pepper, herbs of Provence (or any herbs that you like)
Dice the pumpkin and fry in a pan with olive oil and an onion and garlic. Deglaze with some white wine if necessary. Season with salt, pepper and herbs.
For the rice, first sauté an onion in olive oil until translucent, then add the rice. Cook according to the instructions on the packet, tending to use as much wine as vegetable stock (depending on your taste!) and adding the liquid gradually, stirring as you go. Just before the rice is ready, stir in the spinach, then add the pumpkin cubes. Now stir in the Parmesan and add some crème fraîche so that it is nice and creamy. Season with salt and pepper and sprinkle with roasted pumpkin seeds when serving.
We also baked some fine pumpkin strips in the oven until crispy and served them with the dish. We served it with a fine lamb's lettuce salad!
Enjoy it :)