So many more ways to enjoy pumpkins! here is a delish risotto simple to make.
The Barolo addition - "Wine of the Kings", one of the greatest wines in Italy - is a delightful touch; don't forget to use some for the recipe!
Ingredients
- 200 grams of Vialone Nano rice
- 250 g peeled pumpkin
- 2-3 glasses of Barolo wine
- goat ricotta or pecorino cheese
- 1/2 onion
- 1 garlic clove
- thyme and sage
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Directions
Chop onion and garlic and sauteé them in olive oil with thyme and sage. Add the pumpkin previously cut into cubes, some salt and pepper and stir occasionally while adding water when necessary.
When reached the consistency of a sauce, add the rice and let it color in the sauce for a few minutes, then add water to cover it. Take care to top up the water that evaporates during cooking and keep stirring to prevent sticking to the pan. Taste for salt and pepper.
In a small saucepan, simmer the Barolo until reduced by half and let it cool.
When the rice is ready, add the goat ricotta or pecorino cheese and let the risotto rest a few minutes before serving.
Serve the risotto in plates and pour a few teaspoons of Barolo reduction in each plate.
Enjoy and Buon appetito!
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