Ingredients

Adjust Servings:

	Pumpkin:
	350 g of Pumpkin Hokkaido pumpkin
	a pinch of Salt
	1/2 tsp. of Turmeric powder
	1/3 tsp. of Thyme dried
	1 tbsp. of Extra Virgin olive oil
	Pumpkin seeds:
	3 tbsp. of Pumpkin seeds
	щепотка Salt
	1 tsp. of Extra Virgin olive oil
	Risotto base:
	1/2 Onion Or green onions
	250 g of Risotto rice
	50 ml of White wine
	1 l of Beef stock Or vegetable stock
	5 tbsp. of Extra Virgin olive oil
	1/2 a bunch of Parsley leaves
	to taste Salt
	Garnish:
	4 tsp. of Chives
	4 tsp. of Horseradish
	4 tsp. of Pumpkin seed oil

Pumpkin Risotto with Pumpkin Seeds and Fresh Horseradish (Gluten-free, Dairy-free)

Name: Pumpkin Risotto with Pumpkin Seeds and Fresh Horseradish (Gluten-free, Dairy-free)
Total time: 30 min
Yield: 4
Cuisine: Austrian,Italian
Ingredients: Pumpkin: 350 g of; Salt: a pinch of; Turmeric powder: 1/2 tsp. of; Thyme dried: 1/3 tsp. of; Extra Virgin olive oil: 1 tbsp. of; Pumpkin seeds: 3 tbsp. of; Salt: щепотка; Extra Virgin olive oil: 1 tsp. of; Onion: 1/2; Risotto rice: 250 g of; White wine: 50 ml of; Beef stock: 1 l of; Extra Virgin olive oil: 5 tbsp. of; Parsley leaves: 1/2 a bunch of; Salt: to taste; Chives: 4 tsp. of; Horseradish: 4 tsp. of; Pumpkin seed oil: 4 tsp. of

Features:

Cuisine:

30 min
Serves 4
Medium

Ingredients

Pumpkin:
350 g of Pumpkin
Hokkaido pumpkin
a pinch of Salt
1/2 tsp. of Turmeric powder
1/3 tsp. of Thyme dried
1 tbsp. of Extra Virgin olive oil
Pumpkin seeds:
3 tbsp. of Pumpkin seeds
щепотка Salt
1 tsp. of Extra Virgin olive oil
Risotto base:
1/2 Onion
Or green onions
250 g of Risotto rice
50 ml of White wine
1 l of Beef stock
Or vegetable stock
5 tbsp. of Extra Virgin olive oil
1/2 a bunch of Parsley leaves
to taste Salt
Garnish:
4 tsp. of Chives
4 tsp. of Horseradish
4 tsp. of Pumpkin seed oil

Directions

Such a wonderful autumn dish! It features a variety of flavors and it’s so healthy!

I recommend you try it even if you’re not a huge fan of pumpkin. In this risotto, pumpkin flavor is balanced out with fresh chives, crispy pumpkin seeds with a nutty note. It’s deciduous and exceptionally good-looking!

I use Hokkaido pumpkin but you can use other species too. Just make sure to bake it until soft.

Enjoy!

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Steps

1 Done	Preheat the oven to 180 degrees. Peel and seed the pumpkin; cut it into 1.5 cm cubes. Coat with salt, turmeric, thyme, and olive oil. Arrange the cubes on a baking tray covered with foil and bake until soft. If you’re using Hokkaido, it will take about 15 min. Take out and set aside.
2 Done	Add the pumpkin seeds to a pan, add salt and olive oil. Cook until they start cracking and release the aroma. Transfer to a paper towel to cool down. Once cooled, pulse ⅔ in a blender into coarse crumbs, leave the rest for garnish.
3 Done	Finely dice the onion and cook in 3 tbsp of olive oil until transparent. Add the rice and cook together, stirring, until grains are translucent around the edges. Add the white wine and let it completely evaporate. Now start adding hot broth. Add 1 ladle and stir until it’s absorbed, then add another ladle, repeat for about 15-30 min until the rice is done. It should be soft but with a slight bite. Start tasting 15 min after you started cooking.
4 Done	When the rice is done, add the pumpkin and seeds. Stir and cook together for a few minutes. Add 2 tbsp olive oil, stir, cover with a lid, and let sit for 2 min. Then remove the lid, add more broth to adjust the consistency, add chopped parsley, and season with salt, if needed.
5 Done	Divide the risotto into plates. Garnish with the fresh horseradish, chives, whole pumpkin seeds and drizzle with pumpkin seed oil. Serve. Enjoy!