Ingredients
Serves 4
1 medium butternut pumpkin
250g Arborio rice
1Ltr chicken stock
150ml white wine
1 onion
3 garlic cloves
1 bunch of thyme
Juice of 1 lemon
100g grated parmesan
100g butter
Salt and pepper
Method
Cut the pumpkin in half length-ways, drizzle with olive oil, sprinkle a few sprigs of thyme and a crushed garlic clove in each half. Season with salt and pepper.
Place the pumpkin on a tray in the oven at 160ºC until the flesh become soft enough to puree. Allow to cool then scrape the flesh from the skin and blend it until smooth. Set aside.
Place the stock in a saucepan and bring to boil.
In the mean time, place another pot on medium heat, add a drizzle olive of oil then add the chopped onion and one crushed garlic and cook for about 3 minutes without coloration.
Add the rice and stir until each grain has been coated with oil then add the white wine and some thyme. Let it reduce for a minute.
This next step is the cooking of the risotto so reduce the heat and add 1 or 2 ladles of stock at the time, stirring every now and then. Repeat the process until just cooked, slightly al dente.
Finely add the pumpkin puree to the risotto and the lemon juice. Stir well then add the butter and parmesan. Season with salt and pepper
It's now ready to enjoy!
Note
You can replace the butter and parmesan with a dollop of sour cream.