Chestnut risotto
easy
50 mins
50 mins
Ingredients
- 400 g Hokkaido Pumpkin
- 1 Onion
- 1 Garlic clove
- 20 g Butter
- 1 jar (240 g) pre-cooked chestnuts
- 6 TABLESPOONS Olive oil
- 300 g Risotto rice
- 1/4 l dry white wine
- 1 l hot vegetable stock
- 100 g Mountain cheese (piece)
- 7-10 Tbsp salt, pepper
- 4 Stem(s) Sage
Directions
- 1
Wash the pumpkin, quarter it, remove the seeds and cut into small pieces with the skin. Peel onion and garlic and dice them finely.
- 2
Heat the butter in a wide saucepan. Fry the chestnuts lightly for about 2 minutes, remove. Heat 2 tablespoons of oil in a saucepan. Fry pumpkin, onion and garlic in it. Add rice. Stir fry for 1-2 minutes until the rice grains start to crackle.
- 3
They should become glassy, but not take on any colour. Douse them with wine. Allow to evaporate for 1-2 minutes at medium heat while stirring. Add so much hot broth until the rice is covered. As soon as the rice has absorbed the broth, add the hot broth again.
- 4
Simmer open rice for about 30 minutes until al dente, stirring constantly to prevent it from sticking.
- 5
Grate cheese. Stir into the risotto with chestnuts. Season to taste with salt and pepper. Wash the sage, shake dry and pluck off the leaves. Heat 4 tablespoons of oil in a pan and fry the sage until crispy.
- 6
To serve, sprinkle the risotto with sage oil.
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