This recipe was inspired by the first vegetarian restaurant in the world -- Hiltl. You'll love this pumpkin risotto that's cheesy and perfect for autumn.
It is pure comfort food, hearty, and delicious. With rosemary, garlic, a little bit of white wine, freshly grated parmesan cheese, and fresh roasted pumpkin!
Use a sharp knife vegetable peeler to peel the skin off the outside of the pumpkin. Then, cut the pumpkin in half, scoop out the seeds, and dice the pumpkin into half inch cubes.
Finely chop the rosemary and onion. Press or grate the garlic clove. Get a measuring cup ready to pour the wine, vegetable stock, and water.
Heat a little olive oil in a non-stick 3 or 4 quart sauté pan and brown the pumpkin. If they’re in smaller cubes, they’ll cook through more easily.
Once onion has cooked for a couple of minutes, ddd the rice (dry) and sauté another 2-3 minutes until the rice is translucent.
Pour in about a quarter of the white wine and half the stock. I like to add each liquid in just a cup at a time. The liquid should come to about 2 cm above the rice, if necessary add a little water.
Bring to a simmer and stir continuously, adding more stock and wine from time to time as the rice absorbs the liquid and becomes dry. Overall, it takes about 30 to 45 minutes to simmer.