Pumpkin risotto with nutmeg powder and balsamic vinegar cream

• 10 minutes to prepare • 40 minutes to cook • Serves 4

 

 

Pumpkin and balsamic vinegar. Classic.

I know... risotto, again.

I am sorry, I can resist it when it's autumn and days are getting chillier and chillier.

The best part about this pumpkin risotto, is that it tastes exactly as fall should. It is so rich and creamy and has the perfect balance of pumpkin. Each bite reminds me of comfort food.

So many different ingredients can accompany the dish. Walnuts, toasted almonds, amaretto biscuits would be the perfect fall addition.

Today, I chose to complement it with just few drops of balsamic vinegar cream.

I hope you enjoy!

Here's what you will need for the 4-serving recipe:  


320 g Carnaroli rice 
500 g pumpkin
1 shallot
100 g grated Parmesan cheese
50 g butter
1 l vegetable broth
nutmeg powder
balsamic vinegar cream
salt 

1. Peel the pumpkin and cut it into slices. The, cut them into small cubes, about 1 cm, and keep aside
2. Melt the butter in a pan, and braise the chopped shallot 
3. When the shallot is golden, add the pumpkin and let it cook for 15 minutes, adding some boiling broth whether necessary
4. Then, pour the rice into the pan and continue as for a normal risotto
5. When the rice is cooked, stir in the grated Parmesan cheese, nutmeg powder and a pinch of salt, if needed
   
6. Serve on a dinner plate, with some balsamic vinegar cream around it  

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.