A tasty and colourful risotto that gets the very best out of autumnal veggies. This risotto is made with a base of mushrooms, white wine and pumpkin purée, finished with a healthy dose of parmesan. A delicious yet simple dish that is perfect after a hectic working day or for dinner with guests. Recipe and photography by Emma Olsen / www.emmaolsen.dk
Ingredients
Method
Ingredients
PUMPKIN PURÉE
- ½ pumpkin, peeled and diced (alternatively save a handful of peel for decoration)
- Olive oil
- Salt, pepper, dried chili
RISOTTO
- 200g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- Olive oil
- 1.5 dl white wine
- 300 g risotto rice
- 1.2 l chicken broth
- ½ lemon, juice from lemon
- 50 g parmesan
- Salt and pepper
- A decent handful of fresh parsley, finely chopped
- Fresh thyme
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Method
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1Pumpkin Purée:
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2Hollow out and peel the pumpkin. Leave some of the peel on if you want to decorate your risotto with full chunks of pumpkin, as shown in the picture above.
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3Dice the pumpkin and spread it on a baking tray covered with baking paper. Drizzle with olive oil and sprinkle with salt, pepper and dried chilli. Bake in the oven for approx. 30-35 minutes at 200 degrees.
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4Leave to cool for a bit before blending into a creamy purée. Remember to remove the pieces with peel if you want to use them as decoration.
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5Risotto:
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6Fry the mushrooms in some butter in the pan you will use for your risotto and put to one side.
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7Now sauté the onion and garlic in a pan with butter or oil. Add the rice and warm for 2 minutes. Add more oil as necessary.
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8Pour over the wine and leave to soak before starting to add the hot chicken stock. Start by covering the rice with the liquid, then add the rest as it evaporates. This will take around 25-30 minutes on medium heat - the rice should still be slightly al dente. Stir often!
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9When your risotto starts to get nice and creamy and has a good consistency, add the grated parmesan, lemon juice and your pumpkin purée.
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10Add as much purée as you want. Depending on what consistency you like, you may not want to use all of it.
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11Then add fresh parsley, thyme and your mushrooms. Season with salt and pepper and enjoy hot.
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