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🍽️ Creamy white wine risotto with aromatic oven-roasted pumpkin

585 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 800 g
• Olive oil 4 tbsp
• Cinnamon 0.5 tsp
• Cloves, ground 0.25 tsp
• Salt Pinch
• Pepper, black ground Pinch
• Vegetable broth 900 ml
• Shallots 1 pcs
• Butter 4 tbsp
• Risotto rice 300 g
• White wine, dry 100 ml
• Parmesan 70 g
• Dill, fresh 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the pumpkin in half.
3. 3. Scrape out the seeds and fibers with a spoon.
4. 4. Cut the pumpkin halves into slices about three centimeters thick.
5. 5. Place the pumpkin slices in a bowl.
6. 6. Add oil, cinnamon, ground cloves, salt, and pepper.
7. 7. Mix everything well so the pumpkin is coated in the spices.
8. 8. Arrange the slices on a baking sheet lined with baking paper.
9. 9. Put the tray in the oven for about 25 minutes.
10. 10. Turn the pumpkin slices halfway through the cooking time.
11. 11. Roast them until golden brown and tender.
12. 12. Meanwhile, bring the vegetable broth to a boil in a pot.
13. 13. Keep the broth warm without letting it boil further.
14. 14. Halve the shallot and peel it.
15. 15. Dice the shallot finely.
16. 16. Heat two tablespoons of butter in a pot over medium heat.
17. 17. Add the shallots to the butter.
18. 18. Sauté them while stirring for about two minutes.
19. 19. Let them become translucent but not brown.
20. 20. Add the rice to the pot.
21. 21. Toast the rice for one to two minutes.
22. 22. Deglaze the rice with the white wine.
23. 23. Let the wine evaporate almost completely.
24. 24. Add one or two ladles of the warm broth.
25. 25. Season the mixture with a little salt.
26. 26. Cook the risotto while stirring constantly.
27. 27. This cooking process takes about 20 minutes.
28. 28. The rice should be al dente.
29. 29. Add more broth as needed.
30. 30. The rice should always be slightly covered with liquid.
31. 31. Grate the Parmesan finely in the meantime.
32. 32. Wash the dill.
33. 33. Shake it dry.
34. 34. Chop the dill finely.
35. 35. Take the finished pumpkin out of the oven.
36. 36. When the risotto is done, add the remaining butter.
37. 37. Stir in half of the grated cheese.
38. 38. Season the risotto with salt and pepper to taste.
39. 39. Plate the risotto.
40. 40. Add the roasted pumpkin.
41. 41. Sprinkle the dish with the remaining Parmesan.
42. 42. Garnish with the fresh dill.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 585
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 68 g