Pumpkin Risotto with Pumpkin Brittle

For the risotto, peel the pumpkin (if Hokkaido, not necessary) and remove the seeds.

Cut the pumpkin flesh into cubes of about 1 cm. Heat olive oil, sauté onion cubes, add risotto rice and stir through until everything is nice and translucent.

Deglaze with white wine and mix in about 3/4 of the pumpkin. Pour in a little soup and keep stirring (ongoing process).

In the meantime, brown the rest of the squash in olive oil, but you don’t want the squash to get too soft. Set the browned pumpkin cubes aside.

For the pumpkin seed brittle, toast the pumpkin seeds in a pan without fat, then sprinkle the sugar and let it melt.

Stir so that the seeds are coated with sugar all around and place on baking paper to cool. Once the kernels and sugar have cooled, roughly chop with a knife.

A few minutes before the end of cooking time (about 35 minutes), stir in the sautéed pumpkin, Parmesan cheese and cold butter and season with salt, pepper and nutmeg.

Serve the pumpkin risotto with pumpkin brittle and pumpkin seed oil and enjoy.

Preparation Tip:

Wine tip for pumpkin risotto with pumpkin brittle: Grüner Veltliner from the Kamptal.

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