New season is on

September 1, 2021

Hello there! Usually that same feeling in the end of summer gets me every year. Feeling of being thankful for carefree & vibrant summer & a little nostalgia for the up-coming Autumn.

Only this year I realised that feelings & moods are totally upon us. Not because of the change of season, weather or other people. When I realise I have a choice – I choose autumn to be fun, inspiring, bit cozy-nostalgic, and of course – with a seasonal goodness in the kitchen!

Pumpkin risotto – is just a great way to start a cooling-down season with a warming & comforting dinner. And its fairy simple!

All you need:

A fresh pumpkin (I used 1/6 of the one in the picture and it served 4 people)

Twist of herbs & spice: oregano, Italian herbs mix, garlic pepper, salt, few bay leaves

2 small onions, 1 small head of garlic (8 small pieces)

~ 300 g risotto rice

Liquid for preparing risotto rice: 1 glass of fine white wine (I used alco-free one), ~ 700-800 ml of vegetable broth

Grated parmigiano (1 cup)

Oils: 1 tbsp of butter, few tbsp of olive oil with basilico for roasting the pumpkin

Process will take you some time, but max 1 hour in total 🙂 I enjoyed a lot just sitting & stirring my rice while have a friendly chat with people around in the kitchen!

1. Roasting the pumpkin. Cut the pumpkin into small pieces, season it with herbal mix, salt & pepper, olive oil, add 4 full garlic pieces, some bay leaves & stir ir well! Then put it to roast in an oven of around 200 heat for around 40 min. until it become nice & soft.

2. Risotto rice. Cook finely chopped onion & garlic on some oil in a pan, add risotto rice & and roast it shortly until golden. Add glass of wine, let it bubble!Then lower heat to medium & start the slow-cool process by pouring 1/4 of broth into the pan and stir in gently. Repeat it with the rest of broth little few times. Continue like this until the rice absorb it all, it becomes smooth but not overcooked (al-dente!). The process should take 20-30 min. When the rice is cooked, add some butter in it and also a cup of grated parmigiano cheese, stir & and let it sit for a while with heat turned off.

3. Mixing the two. Stir in the roasted pumpkin in the rice & serve with with fresh black pepper & extra parmigiano if there is a need!