Pumpkin risotto

PUMPKIN RISOTTO
Bleggio’s Walnuts, sour cream and Preéra Maso Bòtes olive oil.

INGREDIENTS FOR 4 SERVERS: (136 gr = 1 cup)

For the risotto:

  • 320 g Carnaroli or Vialone Nano rice (no paraboiled)
  • 150 g pumpkin puree
  • 60 g blanched diced pumpkin
  • 50 g butter
  • 100 ml white wine (ex. Nosiola)
  • 200 ml vegetable broth
  • 100 g parmesan cheese
  • 50 ml Preéra Olive Oil

For the sour cream:

  • 60 g fresh cream
  • 60 g white yogurt
  • 1 tbs lemon juice
  • Salt to taste

For the garnish: 

  • Bleggio’s Walnuts
  • Sprouts
  • Preéra Olive Oil

PROCEDURE

Toast the rice in a pan over medium heat for about 2 minutes and simmer with white wine until reduced. Add little by litthe the vegetable broth, stirring, for about 15 minutes. Add the pumpkin puree and pumpkin dices previously blanched.

Finally whisk with butter, parmesan cheese and olive oil until the risotto all’onda is creamy.

Finish by serving the pumpkin risotto in a nice plate; with the help of a squeeze bottle or a spoon, create a sour cream spiral. Then add the walnuts, a drizzle of Preéra oil and garnish with sprouts.

Enjoy your meal!

Lady Chef Giada Miori