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Photo: from open sources
Serve, adding pesto and fried onions to each serving.
Risotto is not a dish that will wait for the eaters; on the contrary, they must wait until the spicy and aromatic dish is ready.
Pumpkin risotto is dietary and at the same time very dinner.
Recipe
Ingredients for 6 servings:
For the risotto:
- 400 g arborio rice
- 1.5 liters of water
- 400 g pumpkin pulp
- 6 cloves garlic
- 85 g butter
- 2 tbsp. l. olive oil
- 100 g flour
- 4 onions
- 1/3 tbsp. vegetable oil
- salt
- Optional: 150 g Parmesan
For the pesto:
- 3 cloves garlic
- 10 walnuts
- 20 sprigs basil
- 1 tbsp. olive oil
Preparation:
- Wash, dry and roughly chop the basil. Chop the garlic. Roast the nuts in a dry frying pan. Grind everything in a processor into a homogeneous paste. Continuing to beat, add olive oil a little at a time until you get a thick puree. Add salt. Transfer the pesto to a gravy boat and set aside.
- Cut the pumpkin into small cubes and fry in half the butter until soft. Heat water with the other half of the oil in a saucepan, add garlic and simmer for 5 minutes.
- Place the rice in a deep frying pan heated with vegetable oil and fry until translucent. Add hot garlic broth to the pan one ladle at a time, each time waiting until it is absorbed. Cook over low heat until done.
- Peel the onion, chop into thin rings, roll in flour and deep-fry in vegetable oil. Dry on a paper towel.
- Grate Parmesan and add to rice along with pumpkin. Simmer, stirring, 2 minutes. Serve, adding pesto and fried onions to each serving.
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