Ingredients (for 4 persons)
- 12.35 oz. (350 g) risotto rice
- 1 onion
- 1 garlic clove
- 3.37 fl. oz. (100 ml) white wine
- Half a pumpkin
- 3.53 oz. (100 g) fresh goat cheese
- 1.41 oz. (40 g) Parmesan cheese
- Handful of pumpkin seeds
- Vegetable broth (approx. 30.43 fl. oz./900 ml)
- Sage to taste
- Salt
Tools needed
- BOSKA kitchen knife, preferably a chef's knife
- BOSKA hand grater
- Food processor or blender
Preparation
- Preheat the oven to 392° F (200°C). Cut the pumpkin into cubes and chop the onion.
- Put the pumpkin cubes and garlic in a baking dish with a little olive oil and pinch of salt and bake in the oven for 30 minutes.
- Sauté the chopped onion with a splash of olive oil in a pan until translucent. Add the rice and white wine. Allow the risotto rice to absorb the wine. After all the wine is absorbed, add a ladle of vegetable broth. Allow to absorb while stirring occasionally. Continue until the risotto has cooked gently for around 20 minutes.
- In the meantime, sauté the sage in a little oil until crispy.
- Put the pumpkin cubes, garlic and goat cheese in a food processor or blender and process until a smooth puree forms.
- Grate the Parmesan cheese. Stir the pumpkin puree into the risotto rice and add 1.05 oz. (30 g) of the Parmesan cheese and the salt.
- Spoon the risotto onto a plate and top with the pumpkin seeds and sautéed sage. Grate the remaining Parmesan cheese on top. Bon appetit!
Want to prepare the dish for more or fewer people?
- 2 persons: cut all ingredients in half, such as 6.17 oz. (175 g) risotto rice and 15.22 fl. oz. (450 ml) broth.
- 8 persons: double all ingredients, such as 25 oz. (700 g) risotto rice and 60.87 fl. oz. (1800 ml) broth.
