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Alpine Risotto with Gruyere and PumpkinTheWorldWideGourmet.com

Total time:

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:164.7 kcal

Proteins:7.3 g

Fats:11.2 g

Carbohydrate:7.6 g

Fibers:0.3 g

Sugar:1.1 g

Cholesterol:29.5 mg

Sodium:189.5 mg

Calcium:205.8 mg

Energy:420 kcal

Proteins:18.6 g

Fats:28.5 g

Carbohydrate:19.4 g

Fibers:0.7 g

Sugar:2.9 g

Cholesterol:75.3 mg

Sodium:483.4 mg

Calcium:524.9 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

250

g

arborio rice

1

onion

50

g

butter

300

g

french gruyere cheese

500

ml

chicken stock

200

g

pumpkin

100

ml

white wine

30

ml

olive oil

2

ml

salt and pepper

METHOD

  1. Finely chop the onion and sweat it in a Dutch oven or large heavy pan with a little oil.
  2. When the onion is translucent, add the rice and cook, stirring well, until it is pearly.
  3. Add the white wine and let evaporate, stirring constantly.
  4. Add the stock a little at a time, stirring, and seasoning during the cooking.
  5. Add the end of the cooking time, "bind" the risotto by stirring in the butter and grated Gruyere cheese.
  6. Keep hot.

Slow-cooked pumpkin

  1. Peel and dice the pumpkin.
  2. Place the pumpkin on a baking sheet and drizzle with olive oil. Cook in a 160° C (325° F) oven for about 40 minutes, checking for doneness.
  3. Remove from the oven when cooked and set aside.

Presentation

  1. Using a round mold, place some risotto on each plate and top with the diced pumpkin.
  2. Garnish with a pinch of fleur de sel. Enjoy!

CHEF'S NOTES

A recipe from Lionel Sandler.



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