Pumpkin and chestnut risotto
Italy
Prep: 15 minutes
Cook: 25 min
Difficulty: Intermediate
New autumn risotto recipe!
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Ingredients
To delight
2
people
250
g
chestnuts
500
g
pumpkin
1
onion
1
garlic clove
1
càc
olive oil
1.2
l
vegetable stock
150
g
risotto rice
10
cl
white wine
salt & pepper
Directions
Step 1
Let’s start with the chestnuts:
- preheat oven to 180°C
- using a sharp knife, mark each chestnut with a cross, and soak in salted boiling water for 15mn
- drain and bake for 15mn
- leave to cool down for 15mn and peel off
Set aside.
Step 2
Meanwhile cook the pumpkin:
- cut in halves, empty it and chop into chunks
- cook for 20mn in a pressure cooker
- blend into a purée
Set aside.
Step 3
Get the other ingredients ready:
- chop the onion
- finely chop the garlic
- prepare the broth
Step 4
Heat olive oil in a frying pan and add the onion and garlic.
Step 5
When they get golden-brown, pour in the rice and stir well until the grains become transparent.
Step 6
Add the wine and wait until absorbed.
Step 7
Reduce to medium heat and add a paddle of stock. Simmer for 20-25mn, stirring and adding stock gradually as it gets absorbed.
Step 8
Add the chestnuts and blended pumpkin purée.
Step 9
Stir well and decorate with herbs.
