Pumpkin doesn’t run out on Halloween. Let’s take advantage of this rich, seasonal food for another comfort dish. The recipe is from Amabile Kolenda.
Amabile Kolenda is the person to follow if you want comfort food that is delicious and, at the same time, healthy. This time we bring you pumpkin risotto, to take advantage of this seasonal product transformed into a dish that is great for the colder days.
Recipe for two people:
For the pumpkin cream:
1/2 roasted pumpkin (hokkaido, preferably)
For the risotto:
1/2 onion, chopped
1 handful of minced leek
1 cup of risotto or carolino rice
1/2 cup white wine – can be done without
Homemade vegetable broth – about 400ml – boil peels and tips of onion, carrot, leek leaves and herb stalks for 30 minutes, strain and use
Thyme or other herb
Smoked diced tofu baked with spices
Salt and pepper
Start by sauteing the onion and leek in olive oil with a pinch of salt.
Then add the rice and stir so that all the grains are coated with olive oil. Then add the white wine and stir well.
When the wine has evaporated, start adding the vegetable broth one ladle at a time, stirring constantly.
When the rice is almost done, add the pumpkin puree (just beat the roasted pumpkin with the peel, without seeds).
Adjust the salt and pepper and finish with the tofu cubes and thyme or whatever herb you decide to use.
Serve it right away. Bon appetit!