Pumpkin risotto with chanterelles and hazelnuts

Step 1/ 5

• 25 g 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

• ½ tbsp olive oil
• 100 g 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

• 150 g Hokkaido pumpkin
• ½ white onion
• 7½ g chives
• 50 g 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

• ½ tbsp olive oil
• 175 g Arborio rice
• 60 ml white wine
• 375 ml vegetable broth
• 30 g 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

• 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!

Enjoy your meal!