Pumpkin risotto with gorgonzola by Chef Akis Petretzikis
Ingredients
~ 2 tbsp olive oil
~ 1 onion
~ 1 sc. garlic
~ 2 tbsp thyme leaves
~ 280 gr. rice arborio
~ 100 gr. White wine
~ 250 gr. pumpkin puree
~ salt
~ pepper
~ 1/4 tsp grated nutmeg
~ 800 gr. water
~ 150 gr. gorgonzola
~ 100 gr. radicchio
For serving
~ thyme leaves
~ pepper
Preparation
~ Heat the olive oil in a saucepan over medium heat.
~ Chop the onion, the garlic, and sauté them for 2 minutes until they soften slightly.
~ Add the thyme, the rice, and saute for 1 more minute.
~ Extinguish with the wine and leave for 1 minute for half the amount to evaporate.
~ Add the pumpkin puree, salt, pepper, nutmeg, and mix well with a spoon.
~ Pour the water in 3 doses and wait for the first amount to be absorbed before pouring the next.
~ Remove the pot from the heat, as soon as the last dose of water has been absorbed and the rice has softened.
~ Add the gorgonzola in pieces and mix with the spoon until it is completely absorbed into the risotto.
~ Cut the radicchio in half and then into thin slices.
~ Garnish the risotto with the radicchio and sprinkle with some thyme and pepper.
ADD TO CART
ADD TO CART
ADD TO CART
ADD TO CART
ADD TO CART
ADD TO CART
