Pumpkin is the king in this recipe, naturally sweet and it is a great dinner all on its own.
Ingredients
2 OZ / 60 G parmesan cheese
17.5 OZ / 500 G pumpkin
4 OZ / 120 G yellow onion (about 1 small)
5 TBSP butter
7 OZ / 200 G arborio rice
1 PINCH kosher salt
3 OZ / 90 ML white wine
17.5 OZ / 500 ML vegetable broth
Directions
Add your parmesan to the mixing bowl. Chop for 10 seconds / speed 10. Transfer grated parmesan to a separate bowl and set aside. Clean out the mixing bowl thoroughly.
Remove the skin from the pumpkin and cut into half inch cubes.
Peel onion and cut in half and add it to the mixing bowl. Chop for 8 seconds / speed 5. Use spatula to scrape down sides of mixing bowl.
Add half of your butter to the mixing bowl. Sauté for 3 minutes.
Add arborio rice to the mixing bowl. Cook in sauté mode for 2 minutes.
Add white wine, pumpkin and vegetable stock to mixing bowl. Cook the risotto for 14 minutes / 212°F|100°C.
Scrape down the sides and cook again in sauté mode for 14 minutes / 212°F|100°C.
Add your remaining butter and cheese to the mixing bowl. Cook the risotto again for 2 minutes / speed 1 / stir. Empty from the mixing bowl and serve immediately.
