don’t ask me why, but wintertime is risotto time. i would literally be the happiest if someone served me a hot bowl of any kind of risotto with a glas of good wine, lit some candles and wrapped me up in a blanket (although the blanket is optional, because the risotto is kind of a blanket/hug on it’s own). if that’s not perfection i don’t know what is.
so lately i’ve been spicing it a bit up – something a little bit sweet, but sour at the same time makes the usual risotto recipe heaven. that’s where the pumpkin comes in! oh and let’s not forget about feta cheese! :) this one is a winner!
what you’ll need:
– 100g risotto rice
– 0,2l white wine
– 1 pack beef bouillon gelee
– 2 stems spring onion
– 1 carrot
– ca. 50g grated parmesan
– ca. 50g diced pumpkin
– thick balsamic vinegar
– feta cheese
– a little bit of arugula for decoration
– boil about 1,2l of water and dissolve the bouillon in it.
– in a pot, toss the diced spring onions and carrots in some oil. then add the desired amount of risotto rice. stir for a minute or so, then add the wine. keep stirring the mixture gently, so that it doesn’t stick. after the rice soaks up the wine, add some of the bouillon and keep stirring until the rice soaks it up, then add some more of the bouillon. repeat this until you’ve used up all the bouillon. in the very end, add the grated parmesan and gently stir it in.
– in the meantime, or while the risotto is cooling down, boil another pot of water for the pumpkin. cook the pumpkin for about 5mins and then drain the water. add 5tbsp of balsamic vinegar, 2 tbsp of honey and some salt. this was what i did, but you could spice it as you wish. you could also add some water to mix the ingredients better. let it simmer (and stir occasionally) on low heat for about 15mins until the sauce thickens.
– serve the risotto on a plate, top with the balsamic&honey pumpkin, some feta cheese and a bit of arugula.