Garden cooking: Pumpkin risotto with chestnuts
Ingredients for 12 servings:
2.7 l chicken broth
3 kg of Hokkaido pumpkin; pitted, peeled and diced
250 g butter
5 shallots, chopped
1 kg risotto rice or milk rice
1 bunch of Parsley, finely chopped
150 g Parmesan cheese, grated
seasoning: salt, nutmeg, cinnamon
Peel the chestnuts. Remove the brown inner skin by blanching and peeling. Bring the broth to boil and set aside.
Lightly sautée the shallots in butter. Add the pumpkin and chestnuts and continue sautéing. Add the rice and sautée some more until it is covered in butter and slightly colored. Pay attention to brown only slightly!
Add broth in moderate amounts and keep stirring. Keep adding broth bit by bit while the rice absorbs it while stirring until the rice is done.
Take off the heat and add the Parmesan cheese and parsley. Season with salt, nutmeg and a tiny pinch of cinnamon. If it becomes too thick, add a bit more broth or water.
https://fyro-stove.de/
Host: Dieter Weber
Camera: Tania Claudio Weber
Editing: Dieter Weber
Special thanks to Philipe and Monica Baldarelli!