Pumpkin risotto with chestnuts

Name: Pumpkin risotto with chestnuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Hokkaido Pumpkin; 1⁄2 Vegetable Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 250 g Risotto rice; 7-10 Tbsp salt, pepper from the mill; 100 ml White wine; 350 ml Vegetable or poultry stock (e.g. in glass); 50 g Parmesan (piece); 1⁄2 Federation Sage; 1 handful of Amarettini (Italian almond pastry); 150 g Peeled chestnuts (chestnuts; vacuum-packed); 100 g Butter

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Hokkaido Pumpkin
1⁄2 Vegetable Onion
1 Garlic clove
1 TABLESPOON Olive oil
250 g Risotto rice
7-10 Tbsp salt, pepper from the mill
100 ml White wine
350 ml Vegetable or poultry stock (e.g. in glass)
50 g Parmesan (piece)
1⁄2 Federation Sage
1 handful of Amarettini (Italian almond pastry)
150 g Peeled chestnuts (chestnuts; vacuum-packed)
100 g Butter

Directions

1
Preheat oven (electric cooker: 160-170 °C/circulating air: 140 °C/gas: level 1-2). Cut pumpkin into quarters, remove seeds and bake with skin in the oven for about 40 minutes until soft (be careful not to let it get too dark, otherwise reduce the temperature)
2
For the risotto, peel onion and garlic and dice finely. Heat 1 tablespoon of oil. Add rice and sauté briefly. Season with salt and pepper. Deglaze with wine and cook completely. Fill the risotto with stock and simmer gently until all the liquid has evaporated
3
Meanwhile, cut the pumpkin into small pieces and puree with the skin. Season to taste with salt and pepper. Coarsely grate the parmesan
4
For the chestnut mixture wash sage, shake dry and cut into strips. Coarsely crumble the Amarettini. Cut the chestnuts into slices. Brown 50 g butter in a frying pan to nut butter (melted light brown butter). Fry the chestnuts in it while turning. Sweat the sage briefly. Amar
5
Pumpkin puree, 50 g butter and Parmesan cheese stir into the risotto. Bring to the boil again and simmer until the risotto has the optimal binding. Serve the risotto with the chestnut mixture