Ingredients (for 4 persons)
- 350 g (12.35 oz.) risotto rice
- 1 onion
- 1 garlic clove
- 100 ml (3.37 fl. oz.) white wine
- Half a pumpkin
- 100 g (3.53 oz.) fresh goat cheese
- 40 g (1.41 oz.) Parmesan cheese
- Handful of pumpkin seeds
- Vegetable broth (approx. 900 ml/30.43 fl. oz.)
- Sage to taste
- Salt
Tools needed
- BOSKA kitchen knife, preferably a chef's knife
- BOSKA hand grater
- Food processor or blender
Preparation
- Preheat the oven to 200°C (392° F). Cut the pumpkin into cubes and chop the onion.
- Put the pumpkin cubes and garlic in a baking dish with a little olive oil and pinch of salt and bake in the oven for 30 minutes.
- Sauté the chopped onion with a splash of olive oil in a pan until translucent. Add the rice and white wine. Allow the risotto rice to absorb the wine. After all the wine is absorbed, add a ladle of vegetable broth. Allow to absorb while stirring occasionally. Continue until the risotto has cooked gently for around 20 minutes.
- In the meantime, sauté the sage in a little oil until crispy.
- Put the pumpkin cubes, garlic and goat cheese in a food processor or blender and process until a smooth puree forms.
- Grate the Parmesan cheese. Stir the pumpkin puree into the risotto rice and add 30 g (1.05 oz.) of the Parmesan cheese and the salt.
- Spoon the risotto onto a plate and top with the pumpkin seeds and sautéed sage. Grate the remaining Parmesan cheese on top. Bon appetit!
Want to prepare the dish for more or fewer people?
- 2 persons: cut all ingredients in half, such as 175 (6.17 oz.) risotto rice and 450 ml (15.22 fl. oz.) broth.
- 8 persons: double all ingredients, such as 700 g (25 oz.) risotto rice and 1800 ml (60.87 fl. oz.) broth.