Ingredients
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300g semi-whole carnaroli rice
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140g organic delica pumpkin pulp baked in the oven
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40g raw clean delica pumpkin
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20g extra virgin olive oil
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5g red spring onion
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1.3-1.5l vegetable broth
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1g garlic
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2 sprigs of fresh rosemary
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1 cinnamon stick
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2-3g salt
Directions
This wonderful pumpkin risotto will win you over with its sweet but decisive flavour. Perfect even for the most refined palates.
Ingredients
| 300g semi-whole carnaroli rice | |
| 140g organic delica pumpkin pulp baked in the oven | |
| 40g raw clean delica pumpkin | |
| 20g extra virgin olive oil | |
| 5g red spring onion | |
| 1.3-1.5l vegetable broth | |
| 1g garlic | |
| 2 sprigs of fresh rosemary | |
| 1 cinnamon stick | |
| 2-3g salt |
Steps
|
1
|
Preheat your Steam Combination Microwave to 220 °C with ventilation. |
|
2
|
Remove the seeds and cut the pumpkin into relatively large cubes. Spread the pumpkin on a baking tray covered with baking paper. Cover with baking paper or aluminium foil, fixing it well to the pan. |
|
3
|
Remove tray from the oven and remove the skin from the pumpkins. Finely chop the spring onion and garlic. |
|
4
|
In a saucepan, heat 10 g of oil and fry the garlic and the spring onion on low heat for about 2 minutes. |
|
5
|
Add 140 g of cooked pumpkin pulp and 150 g of broth and continue cooking on low heat for 5 minutes. Blend with an immersion blender and add 1 g of salt. Put aside. |
|
6
|
Toast the rice dry on high heat in a saucepan with the remaining salt and a bundle of rosemary and spices. |
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7
|
Alternatively, don't use the spices and chop the rosemary that you'll add at the end. |
|
8
|
Stir to keep it from sticking to the saucepan. Pour the boiling broth one ladle at a time and stir. As soon as the risotto begins to dry, add another ladle of boiling broth and continue until the rice is cooked. It will take 20 minutes or longer, depending on the type of rice used. |
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9
|
During the last 5–6 minutes of cooking, add the pumpkin cream and raw pumpkin cubes. Cook until al dente. |
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10
|
Remove the aromatic bundle and add the chopped rosemary. |
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11
|
Turn off the heat and stir with the remaining extra virgin olive oil. Add a last spoonful of broth if necessary. |
|
12
|
Serve the hot vegan pumpkin risotto and enjoy it immediately. |
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