Recipe by Chef Francesca Busso (In-House Chef at Miele UAE)
Cheesy Pumpkin Risotto
1tl Vegetable stock
320g Carnaroli rice
1 onion, diced
4 tablespoons grated Parmesan cheese
Extra virgin olive oil
Salt and pepper
Warm the vegetable stock.
Clean your pumpkin, remove the inner seeds and cut into cubes.
In a pan warm 2 tbsp of oil, sauté the onion and when it’s soft add the diced pumpkin, sauté until light brown then add two ladles of stock, cover with the lid and let it cook until softened.
After 15/20 minutes add the rice and bay leaves, toast the rice and then add your stock a little at a time, and continue to cook on a medium flame.
Cook, stirring steadily, until the stock is almost totally absorbed. Quickly add more stock to cover the rice and keep stirring, as the rice swells, releases its starches and a thick creamy suspension starts to form. Again, when the stock
is almost completely absorbed-and you can see the bottom of the pan as you stir add another ladle of stock.
When the rice is ready, al dente2 and creamy, turn off the heat.
Add the chopped pumpkin seeds and salt. After some minutes, add the grated Parmesan cheese and oil, stir vigorously to amalgamate the ingredients and serve it.
Garnish each plate with other pumpkin seeds.