Pumpkin Risotto with Roasted Garlic and Ricotta

4 SERVINGS

Do hodinky

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INGREDIENTS

1/2 medium Hokkaido pumpkin
5 cloves of garlic
Salt
Pepper (I recommend red Kampot pepper)
140 g ricotta
60 g whipping cream
2 tablespoons olive oil
1 white onion
200 g Arborio rice
100 ml dry white wine
750 ml - 1 l chicken or beef broth
50 g Gran Moravia or Parmesan cheese

INSTRUCTIONS

1
Preheat the oven to 180 degrees Celsius.
2
Wash the pumpkin and cut it into larger pieces, place it in a baking dish.
3
Peel the garlic and also place it in the baking dish.
4
Drizzle with 1 tablespoon of olive oil, salt, pepper, and bake in the oven for 20 - 30 minutes until soft.
5
Heat the broth in a saucepan.
6
Meanwhile, heat 2 tablespoons of olive oil in a deep pan, peel the onion and chop it finely.
7
Sauté the onion and add the rice, lightly sauté it as well.
8
Now pour in the wine and let it evaporate.
9
Reduce the heat to medium-high (I use level 11 on induction for risotto).
10
Now it's time for the broth, pour it into the pan but only enough to cover the rice, and as it evaporates, add more broth, continue this process until the rice is al dente.
11
Blend the roasted pumpkin and garlic until smooth along with the ricotta and cream.
12
Add the pumpkin purée to the cooked rice.
13
Add finely grated cheese, mix, and season with salt and pepper to taste.
14
The risotto should be more liquid, it should spread on the plate.
15
Serve with roasted or grilled chicken breast.

Kateřina Jašková

Mother of two girls, food blogger, and photographer. Katka from the blog milluji.cz focuses on balanced recipes and a healthy lifestyle. She advocates for quality and simple recipes that any busy parent can handle in the kitchen.