Ingredients:
- 1/2 onion, chopped
- 1 clove of chopped garlic
- Olive oil to taste
- Salt to taste
- 1 cup risotto rice
- 1/4 cup white wine
- 1 to 1.5 lt of hot vegetable stock
- 500 grams of pumpkin butter in 2 cm cubes
- 45 gr of blue cheese
- 25 grams of parmesan cheese
- Fresh sage to taste
- Toasted and chopped nuts q.b.
Preparation:
- Turn on the oven at 200ºC. Put the pumpkin in cubes on a tray. Sprinkle with some sage leaves and a dash of olive oil, and put in the oven for about 25 minutes, until tender and slightly caramelized;
- Crush half of the pumpkin into puree and set aside the other squares of roasted pumpkin;
- While the pumpkin roasts, fry some fresh sage leaves to serve at the end of the serving;
- Put the vegetable stock on the heat, keeping it very hot during the preparation of the risotto;
- Put a dash of olive oil, the onion and the garlic in an iron pan and simmer slightly;
- Then put the rice and mix well, stirring constantly, until you notice that the berries are slightly translucent at the ends. Add the white wine and bring to the boil until all the liquid has evaporated;
- Add a little vegetable stock to the rice, shell by shell, and stir until the rice absorbs the stock. Add more stock as the rice is cooking and only when the last stock has been completely absorbed;
- In the middle of cooking, add the roasted pumpkin puree, continuing to stir;
- Once the risotto is cooked, turn off the heat and add the reserved roasted pumpkin cubes, the blue cheese and the parmesan, wrapping gently. Check the seasoning;
- Serve immediately, with fried sage leaves, toasted and chopped nuts and a little more cheese.
Serve immediately.
Bon appétit
