Buy all ingredients right below the recipe
Ingredients
- 1 small yellow onion (approx. 50 g)
- 3 cloves garlic
- 100 g Parmesan block
- 2 tbsp rapeseed oil or sunflower oil
- 200 g Arborio rice
- 1.2 l vegetable broth
- 300 g pumpkin puree*
- 2 tbsp butter
- Juice of 1 small lemon
- Salt
Method
- 1Peel and finely dice the onion. Also peel and roughly chop the garlic. Grate the Parmesan on a fine grater.
- 2Heat 2 tbsp oil in a large pan over medium heat. Sauté the diced onion for approx. 2–3 minutes until translucent. Add the garlic and fry for another 30–60 seconds. Add the rice to the pan and toast, stirring, for 2–3 minutes until the grains become slightly translucent. Now gradually add the vegetable broth in about 5 portions: Pour in approx. 200 ml of broth each time and simmer over medium heat, stirring occasionally, until the liquid is almost completely absorbed. Only then add the next portion. Stir the last portion of broth with the pumpkin puree until smooth, add to the pan, and cook for another 3–4 minutes until the risotto has a smooth, creamy consistency.
- 3Remove the pan from the heat. Stir in the butter and grated Parmesan until both are melted and combined with the rice into a creamy mass. Season the risotto with lemon juice and salt. Arrange on plates and serve immediately.
- 4* For the pumpkin puree: Cut approx. 300 g pumpkin flesh (e.g., Hokkaido) into small cubes. Bring to a boil in a pot covered with water and cook over medium heat for approx. 18–20 minutes until soft. Drain the water and process the pumpkin cubes into a smooth puree with an immersion blender.
