Pumpkin Risotto with Speck and Mushrooms

Pumpkin Risotto with Speck and Mushrooms

© Constantin Fischer

Pumpkin Risotto with Speck and Mushrooms

Pumpkin Risotto with Speck and Mushrooms

© Constantin Fischer

For the risotto:

Ingredients (Serves 4)

350
g
risotto rice
400
g
Hokkaido pumpkin
1
onion
250
ml
white wine
2
l
vegetable stock
1
bay leaf
1
cinnamon stick, approx. 4cm
100
g
parmesan cheese, freshly grated
sesame oil
olive oil
100
g
butter
black pepper, freshly ground

For the mushrooms:

Ingredients (Serves 4)

250
g
mushrooms
50
g
bacon, diced
black pepper, fresh ground
olive oil

Also:

Ingredients (Serves 4)

1
pomegranate
pumpkin seeds
  • Peel and cut the Hokkaido pumpkin into cubes and cook in a large saucepan with some water for about 15 minutes until soft. Strain and mash the pumpkin with some vegetable stock to a fine purée.
  • Peel the onion, finely dice and sauté in a pan with some sesame oil. Add the rice and cook for a couple of minutes, then deglaze with white wine. Gradually pour in the stock and stir well every now and then. The cooking time depends on the rice variety.
  • After about 20 minutes add the bay leaf, cinnamon stick, pumpkin purée, stir well and continue simmering, letting it reduce and thicken. Stir in the parmesan cheese, olive oil and butter. The risotto should have a nice sloppy consistency.
  • Clean the mushrooms and cut into fine slices. Place the bacon in a hot pan and fry briefly. Add the mushrooms, fry for another 3-4 minutes and then set aside.
  • Add a little pepper and olive oil. Cut the pomegranate in half and remove the seeds with a small spoon.
  • Place the mushrooms and bacon on top of the risotto and sprinkle over the pomegranate and pumpkin seeds for serving.

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