Pumpkin and Hazelnut Risotto

Here is an all autumn recipe for those who love pumpkin and hazelnuts.

See also: Complete Indian menù Dinner

Ingredients for 4 people:

• Carnaroli rice 340g
• Pumpkin 180g
• Vegetable broth 1L
• White wine 50mL
• Cream 40g
• White onion 1
• Parmesan 60g
• Butter 60g
• Salt & pepper qb
• Oil evo 15mL

Procedure:

We wash the pumpkin under running water and cut it in half, remove the seeds and bake it at 180° for 30 minutes. 
Once cooked with a spoon we recover the pulp and remove the skin.
Finely cut an onion and brown it in a saucepan with a handle, with 15mL of evo oil and half of the butter, turning it with a wooden spoon for a couple of minutes. At this point add the rice and let it toast for a couple of minutes taking care to turn it continuously. Then add 50mL of white wine that will have to fade completely until the alcoholic part is lost. Once the wine has evaporated, add the boiling broth and 100g of cooked pumpkin, 17-19 minutes, continuing to stir with a wooden ladle so that it does not stick to the casserole.
Next to the cooking, add the cream and Parmesan cheese, cook for two more minutes, turn off the heat, add salt and pepper, stir in the remaining butter and cook. 

Advice.

• Garnish the dish with some toasted hazelnuts and hazelnut grains around the plate.