Buy all ingredients right below the recipe
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
- 1 dl dry white wine
- 750 ml - 1 l chicken or beef broth
- 50 g Gran Moravia or Parmesan cheese
INSTRUCTIONS
- 1Preheat the oven to 180 degrees.
- 2Wash the pumpkin and cut it into larger pieces, place it in a baking dish.
- 3Peel the garlic and also place it in the baking dish.
- 4Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake for 20 - 30 minutes until tender in the oven.
- 5Heat the broth in a saucepan.
- 6Meanwhile, heat the 2nd tablespoon of olive oil in a deep pan, peel the onion and chop it finely.
- 7Sauté the onion and add the rice, lightly sautéing it as well.
- 8Now pour in the wine and let it evaporate.
- 9Reduce the heat to medium-high (on my induction hob, I have 14 levels and choose level 11 for risotto).
- 10Now it's time for the broth; pour it into the pan, but only enough to submerge the rice, and each time it evaporates, add more broth. Continue this process until the rice is al dente.
- 11Blend the roasted pumpkin and garlic until smooth with the ricotta and cream.
- 12Add the pumpkin puree to the cooked rice.
- 13Add the finely grated cheese, mix, and season with salt and pepper to taste.
- 14The risotto should be more liquid; it should 'spread' on the plate.
- 15Serve 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 in her recipes. She is a proponent of quality and simple recipes that every busy parent can manage in the kitchen.

