Pumpkin and gruyere risotto
Time: 1 hour
Servings: 2
Difficulty: medium
Ingredients:
- 200 g risotto rice (arborio or carnaroli);
- 150 g pumpkin;
- 150 g gruyere AOR cheese;
- 1 stalk of leeks;
- 1 garlic clove;
- 2 sprigs of thyme;
- 80 ml water;
- butter and olive oil;
- salt and black pepper.
- Step 1
Peel the pumpkin and garlic.
Slice the pumpkin into 2 cm cubes.
Cut off the green part of the leeks and rinse.
Slice the white part into thin half rings and chop the garlic.
- Step 2.
Boil 1.5 l of water in a pot, salt, add the thyme (leave some for serving), pumpkin and leeks and cook for 15 minutes.
Toss leeks and thyme, fetch pumpkin with a slotted spoon, do not pour out the broth and keep it hot.
Fry the pumpkin in butter, 2-3 minutes, salt and pepper it.
- Step 3.
Heat a mixture of butter and olive oil in a saucepan, put the leeks and garlic, fry on medium heat for 3-4 minutes.
- Step 4.
Pour in the rice, stir-fry for 2 minutes.
Then pour in a scoop of vegetable broth and cook, stirring, until liquid is absorbed.
Pour in another ladleful; stir constantly.
Then turn down the power and add half a spoonful of broth, stirring; wait each time for the liquid to be absorbed.
The rice will take about 20 minutes to cook.
About 5 minutes before the end, add the pumpkin.
- Step 6.
Pour in another half a cup of broth.
Season with salt and pepper, stir and let stand for 5 minutes.
Then serve, drizzled with olive oil, peppered and sprinkled with thyme.