
Cooks’ Notes:
Pumpkin risotto with toasted hazelnuts is a comforting and luxurious dish that marries the earthy sweetness of pumpkin with the rich, nutty crunch of hazelnuts. The creamy texture of the risotto, accentuated by the velvety pumpkin puree, contrasts beautifully with the toasted hazelnuts, adding depth and complexity to every bite. Often seasoned with hints of sage or nutmeg, this risotto is a celebration of autumnal flavours, making it a perfect dish to warm up to on chilly evenings.
Serve: 5 peoplePreparação:15 minutesConfecção:20 minutes
arborio rice – 500gg
onion – 1 finely chopped
Roasted pumpkin puree – 350g
olive oil – 2 tbsp
Vegetable broth – 1.5L
white wine q.b.
parmesan – q.b.
sage leaves q.b.
salt q.b.
Butter – 30g
white pepper q.b.
nutmeg – q.b.
GARMENTS
Balsamic reduction
Toasted hazelnuts
Pumpkin seeds