Pumpkin risotto with chanterelles and hazelnuts

Pumpkin risotto with chanterelles and hazelnuts

Based on 9 ratings
Sponsored

Charles Compagnon and Gesa Hansen


“When it comes to cuisine, detail and quality is important for us. That's why we grow our own fresh produce and herbs in our garden. Today, we're sharing one of our favorite meals: pumpkin risotto with chanterelle mushrooms and toasted hazelnuts.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g Hokkaido pumpkin
200 g chanterelle mushrooms (fresh or frozen and thawed)
50 g hazelnuts
2 tbsp olive oil (divided)
white onion
15 g chives
100 g Parmesan cheese
350 g Arborio rice
120 ml white wine
750 ml vegetable broth
60 g unsalted butter
salt
pepper
Parmesan cheese for serving
Metric
Imperial

Utensils

  • large frying pan
  • rubber spatula
  • cutting board
  • knife
  • 3 bowls
  • fine grater
  • coated pot with lid

Nutrition per serving

Cal
751
Protein
18g
Fat
40g
Carb
73g

Step 1/5

Toast the hazelnuts for approx. 2 min. in a large frying pan, without using oil, over medium heat. Stir constantly until the nuts are fragrant. Remove hazelnuts from pan, chop roughly, and set aside.
  • 50 hazelnuts
  • large frying pan
  • rubber spatula
  • cutting board
  • knife

Toast the hazelnuts for approx. 2 min. in a large frying pan, without using oil, over medium heat. Stir constantly until the nuts are fragrant. Remove hazelnuts from pan, chop roughly, and set aside.

Step 2/5

In the same frying pan, heat half the olive oil over medium heat and cook the chanterelle mushrooms, stirring gently, for approx. 1 min. or until al dente. Season with salt and pepper. Set aside.
  • 1 tbsp olive oil
  • 200 chanterelle mushrooms
  • salt
  • pepper

In the same frying pan, heat half the olive oil over medium heat and cook the chanterelle mushrooms, stirring gently, for approx. 1 min. or until al dente. Season with salt and pepper. Set aside.

Step 3/5

Chop the pumpkin. Peel and finely chop the onion. Finely chop the chives and set aside. Grate Parmesan cheese and set aside.
  • 300 Hokkaido pumpkin
  • 1 white onion
  • 15 chives
  • 100 Parmesan cheese
  • 3 bowls
  • fine grater
  • cutting board
  • knife

Chop the pumpkin. Peel and finely chop the onion. Finely chop the chives and set aside. Grate Parmesan cheese and set aside.

Step 4/5

In a large pot, heat the remaining olive oil over medium heat and cook the onion for approx. 5 min. or until soft, but not brown. Add the rice and cook for approx. 2 - 3 min., then stir in the pumpkin and cook for approx. 1 min. more. Add the white wine, bring to a quick boil, and cook until the wine is almost all gone. Add the vegtable broth, reduce the heat to low and cook, covered, for approx. 15 min. or until rice is al dente and all the liquid is absorbed. Stir in the butter and Parmesan cheese, and season with salt and pepper to taste.
  • 1 tbsp olive oil
  • 350 Arborio rice
  • 120 ml white wine
  • 750 ml vegetable broth
  • 60 unsalted butter
  • salt
  • pepper
  • coated pot with lid

In a large pot, heat the remaining olive oil over medium heat and cook the onion for approx. 5 min. or until soft, but not brown. Add the rice and cook for approx. 2 - 3 min., then stir in the pumpkin and cook for approx. 1 min. more. Add the white wine, bring to a quick boil, and cook until the wine is almost all gone. Add the vegtable broth, reduce the heat to low and cook, covered, for approx. 15 min. or until rice is al dente and all the liquid is absorbed. Stir in the butter and Parmesan cheese, and season with salt and pepper to taste.

Step 5/5

Divide the risotto between plates or bowls and arrange the chanterelles on top. Sprinkle with the hazelnuts, chives, and additional Parmesan cheese. Season to taste with salt and pepper. Enjoy!
  • salt
  • pepper
  • Parmesan cheese for serving

Divide the risotto between plates or bowls and arrange the chanterelles on top. Sprinkle with the hazelnuts, chives, and additional Parmesan cheese. Season to taste with salt and pepper. Enjoy!