Romantik Blog
Pumpkin risotto
With grilled Hokkaido pumpkin. A recipe from the Romantik® Hotel Bösehof in Bad Bederkesa.
When the days get shorter and the scent of autumn is in the air, it's time for dishes that warm you up and make you happy. This pumpkin risotto with grilled Hokkaido combines creamy risotto rice with delicately roasted pumpkin, fine white wine and a pinch of autumnal cosiness. One spoonful and you can taste the golden season.
Ingredients
- 6 shallots
- 1 clove of garlic
- 6 tablespoons oil
- 300g risotto rice
- 300ml white wine
- 1.2 litres of vegetable stock
- 2 bay leaves
- Salt + pepper
- 2 Hokkaido pumpkins
- 2 tablespoons butter
- 6 tablespoons grated Parmesan cheese
- 200ml cream
Instructions
-
1.
Risotto
Finely dice 4 shallots and 1 clove of garlic and sauté in oil until translucent.
Add 300g washed risotto rice and sauté.
Deglaze with 200ml white wine, pour in vegetable stock until the rice is covered. Add 2 bay leaves. Cook everything over medium heat, stirring frequently. As soon as the stock has been absorbed, pour in more stock.
After 15 minutes, add the finely diced pumpkin and continue cooking. Season with salt and pepper, remove the bay leaves. Refine with butter and grated Parmesan cheese. -
2.
Grilled Hokkaido pumpkin
Cut the Hokkaido into slices and grill on both sides. Season with salt and pepper. -
3.
Sauce
Sauté 2 finely diced shallots in oil, deglaze with 100 ml white wine and fill up with vegetable stock. Reduce everything and then add liquid cream. Bring to the boil with grated Parmesan and froth up the whole thing with a hand blender.
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