Pumpkin risotto with thyme and carrot – A recipe for creamy risotto with pumpkin, carrot, and thyme.
The recipe is easy to follow, you just have to have a little patient.
300 g Hokkaido pumpkin
3 tbsp. olive oil
2 onions, finely chopped
3 cloves of garlic, finely chopped
400 ml risotto rice
200 ml white wine
Ca. 1 L vegetable stock
80 g parmesan or another hard cheese, plus a little extra to garnish
50 g fresh thyme, chopped
Cut the carrots and pumpkins into pieces and run them through a mini chopper or food processor.
Heat 2 tbsp. olive oil up in a pan (the one I used is 3L), sauté the onions and garlic in the hot oil. Once they are translucent, add the chopped carrots, pumpkin, and rice. Mix the rice well and let it steep for a few minutes, as you stir. Then pour in the white wine, as you continue to stir well. When the alcohol has evaporated, pour in 100 ml of stock. When some of the liquid has evaporated, and it has boiled a little, pour in another 100 ml. Continue like this until all the stock has been added. It’s very important that you stir constantly, so it doesn’t burn on the bottom.
When the last 100 ml has been poured in and it has been boiled into a soft porridge, add the parmesan cheese, thyme, and a tablespoon of oil, and mix well. It should have a nice creamy consistency now. Season with a little pepper and maybe salt.
Top each portion with a little more grated parmesan and thyme. Enjoy!