Pumpkin risotto with parmesan slice

Name: Pumpkin risotto with parmesan slice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium-sized pumpkin (approx. 1.25 kg; e.g. garden or Hokkaido pumpkin); 3 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 1 medium onion; 250 g Round grain rice (e.g. Arborio); 100 ml White wine; 750 ml Chicken broth; 2-3 Branches of rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Parmesan cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium-sized pumpkin (approx. 1.25 kg; e.g. garden or Hokkaido pumpkin)
3 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
1 medium onion
250 g Round grain rice (e.g. Arborio)
100 ml White wine
750 ml Chicken broth
2-3 Branches of rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Parmesan cheese

Directions

1
Cut the pumpkin into quarters, remove the seeds and cut the skin off generously. Cut the pumpkin first into columns, then into cubes. Spread pumpkin on the fat pan of the oven. Sprinkle with 2 tablespoons of oil and season with sea salt. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
2
Peel and finely dice the onion. Heat 1 tablespoon of oil and sauté onion. Add rice, glaze briefly and deglaze with white wine and half the stock. Simmer for 16-18 minutes, stirring occasionally. Add the rest of the stock little by little. Pluck rosemary needles, add to risotto and cook. Grate about 2 tablespoons of the Parmesan and stir into the risotto. Slice the rest of the Parmesan cheese into shavings. Fold the pumpkin into the risotto.
3
Pluck rosemary needles, add to risotto and cook. Grate about 2 tablespoons of the Parmesan and stir into the risotto. Slice the rest of the Parmesan cheese into shavings. Fold the pumpkin into the risotto. Season with salt and pepper. Sprinkle the risotto with Parmesan shavings