Risotto with Pumpkin and Gruyere
by Editorial Staff
Making real Italian risotto is a whole art. But we know the secret of how to make this dish delicious – you need to choose the right cheese. Saturated and spicy.
Cook: 1 hour
Servings: 2
Ingredients
- 200 g rice for risotto
- 150 g pumpkin
- 150 g Gruyere AOP
- 1 large stalk of leeks
- 1 clove of garlic
- 2 sprigs of thyme
- 80 ml dry white wine or water
- butter and olive oil
- salt
- freshly ground black pepper
Directions
- Peel the pumpkin and garlic. Cut the pumpkin into 2 cm cubes. Cut off the green part of the leek and rinse. Cut the white part into thin half-rings, chop the garlic.
- Boil 1.5 liters of water in a saucepan, salt, add thyme (leave some leaves for serving), pumpkin, and green leek, cook for 15 minutes. Throw away the green part of the leek and thyme, catch the pumpkin with a slotted spoon, do not pour the broth, you will need it, keep it hot.
- Fry the pumpkin in butter, 2-3 minutes, salt and pepper.
- In a large saucepan with a thick bottom, heat the butter and olive oil mixture, add the leek and garlic, and fry over medium heat, 3-4 minutes.
- Add rice, fry, stirring occasionally, 2 minutes. Pour in the wine and let it fully absorb, stirring all the time. Then pour in a ladle of your vegetable broth and cook, stirring occasionally, until the liquid is absorbed. Pour in another ladle; interfere without ceasing. Then reduce power, add half a ladle of broth, stirring occasionally; wait until the liquid is absorbed each time. The rice cooking process will take about 20 minutes. In about 5 min. add pumpkin all the way. Continue cooking, stirring, and adding broth, until al dente rice.
- Turn off the heat under the pan. Grate the gruyere on a fine grater and add to the risotto along with a few slices of butter.
- Pour in another half-half of the broth. Season with salt and pepper, stir and let stand for 5 minutes. Then serve, sprinkle with olive oil, pepper, and thyme.
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