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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
  • 1 dl 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.
  • 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, season with salt and pepper, and bake for 20 - 30 minutes until tender in the oven.
  • 5
    Heat the broth in a saucepan.
  • 6
    Meanwhile, heat the 2nd tablespoon of olive oil in a deep pan, peel the onion and chop it finely.
  • 7
    Sauté the onion and add the rice, lightly sautéing it as well.
  • 8
    Now pour in the wine and let it evaporate.
  • 9
    Reduce the heat to medium-high (on my induction hob, I have 14 levels and choose level 11 for risotto).
  • 10
    Now 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.
  • 11
    Blend the roasted pumpkin and garlic until smooth with the ricotta and cream.
  • 12
    Add the pumpkin puree to the cooked rice.
  • 13
    Add the 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 in her recipes. She is a proponent of quality and simple recipes that every busy parent can manage in the kitchen.

INGREDIENTS