For ➋500 g pumpkin (or butternut squash)
2 tbs olive oil
salt & pepper
½ onion, diced
150 g Arborio rice
pinch saffron (optional)
10 cl white wine
60 cl chicken (or vegetable) stock
2 tbs butter
50 g Parmigiano, freshly grated
Preheat oven to 200°C.
Peel the pumpkin, halve it and remove seeds. Cut into 2,5 cm cubes. Place squash in roasting dish, toss with 1 tbs olive oil, 1 ts salt and ½ ts pepper. Roast until tender and golden in spots, about 25 m. Toss once to ensure even roasting.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In saucepan, heat 1 tbs olive oil, add diced onion and saute until translucent.
Add rice to onion and oil mixture and stir until the grains are coated. Add the wine and let it reduce slightly. Add 20 cl of stock, along with the saffron. Simmer, stirring occasionally, until the stock is absorbed, 10 m. When the stock is almost gone, add some more. Repeat the process.
When the liquid is absorbed, remove pot from heat, stir in butter and cheese. Toss in roasted squash. Add salt and fresh pepper to taste.
Peel the pumpkin, halve it and remove seeds. Cut into 2,5 cm cubes. Place squash in roasting dish, toss with 1 tbs olive oil, 1 ts salt and ½ ts pepper. Roast until tender and golden in spots, about 25 m. Toss once to ensure even roasting.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In saucepan, heat 1 tbs olive oil, add diced onion and saute until translucent.
Add rice to onion and oil mixture and stir until the grains are coated. Add the wine and let it reduce slightly. Add 20 cl of stock, along with the saffron. Simmer, stirring occasionally, until the stock is absorbed, 10 m. When the stock is almost gone, add some more. Repeat the process.
When the liquid is absorbed, remove pot from heat, stir in butter and cheese. Toss in roasted squash. Add salt and fresh pepper to taste.
Read the tip on making a quick risotto.
