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Pumpkin Risotto with Chestnuts

Ingredients
  

  • 1 l vegetable broth
  • 1 tbsp. olive oil
  • 40 g butter
  • 1 small onion finely chopped
  • 220 g pumpkin peeled and diced
  • 220 g chestnuts cooked and peeled
  • 280 g risotto rice
  • 150 ml dry white wine
  • salt and pepper
  • 80 g Parmesan cheese freshly grated

Instructions
 

  • In a big pot heat up the olive oil and the butter. Braise the onion and the pumpkin dice slightly. Then add the chestnuts. Braise for a few minutes.
  • Add the rice and braise everything while constantly stirring.
  • Deglaze with the white wine.
  • Once the wine is absorbed, add the vegetable broth, always one ladleful. When that is absorbed, add the next ladle, etc.
  • Once you have added all the broth, take the pot off the stove.
  • Taste with salt and pepper. You can also add a little more butter.
  • Stir in the freshly grated Parmesan cheese.