Pumpkin Risotto

Χρόνος προετοιμασίας:

15'

Ωρα μαγειρέματος:

60'

Εξυπηρετεί:

Επίπεδο:

Συστατικά

Risotto

500g Arborio rice/ Risotto rice

x1 Onions

x1 (Leek)

2 cloves Garlic

Greek amount of Olive oil

100gFlora butter

180g Oatly whipping cream

90g White wine

water

Salt, Pepper

(Parmesan or cheese of preference)

Pumpkin Puree

x1 of Any Medium sized Pumpkin

Greek amount of Olive oil

Salt, Pepper

1 tsp Chipotle chilli flakes

1 tsp Corriander seeds

1 tsp Fennel seeds

1 tsp Caraway seeds

2 tsp Rosemary

2 tsp Thyme

70g Oatly whipping cream

Start by preheating your oven at 185c.
Peel and dice the pumpkin. Add it in a baking tray with grease proof paper.
In a pan toast the seeds and the herbs. When done, transfer them in the tray with the pumpkin. Finish seasoning with the rest of the ingredients and cook in the preheated oven for about 40 minutes. Make sure every 10 minutes to open the oven and mix.
Prepare the veg for the risotto.
In a deep frying pan, add a Greek amount of olive oil and heat on max.
When hot enough, melt some of the butter. Start by sweating off the vegetables. When they are a bit soft, add the cooking whine and let the alcohol to evaporate.
Add the rice and cook for a bit until it has started absorbing most of the juices. Add water to cover, reduce to medium heat and cook until it is ready.
Keep an eye and add water if needed from time to time.
When the rice is cooked and the consistency is good, finish with butter and cream.
Even if it is a bit liquid pull of the heat and keep aside as it will absorb the liquids.
When the pumpkin is cooked and we have kept it outside a bit, get it in the mixer, add the rest of the ingredients and blend it into a pure.
Serve those two as shown in the picture.
Enjoy!