• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, C, D, P
MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large pumpkin , preferably Crown Prince, quartered

  2. 3 tbsp olive oil

  3. 1 large onion , finely chopped

  4. 1 stick celery

  5. 400 g arborio or carnaroli risotto rice

  6. 100 ml amaretto (almond liqueur)

  7. 1 1/2 litres vegetable or chicken stock

  8. 150 g parmesan , grated

  9. 60 g unsalted butter

  10. 1 tbsp finely chopped sage

Instructions Jump to Ingredients ↑

  1. Roast the pumkin quarters at 200C/gas 6 for about 45 minutes or until soft. Once done, discard the seeds. Scoop out the flesh, put it in a bowl, season and set aside.

  2. Heat the oil in a saucepan and sweat the onions, garlic and celery with a pinch of salt for 1-2 minutes. Add the rice and cook, stirring, for 1 minute.

  3. Pour in the amaretto and continue stirring till the liquid evaporates. Add the stock and the cooked pumpkin and keep stirring clockwise for about 12-15 minutes.

  4. Add the parmesan, butter and sage and season to taste. Let the risotto rest for 6 minutes before serving.


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