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Ponthier - Pumpkin risotto

Pumpkin risotto

Pumpkin risotto
Risotto rice
PONTHIER pumpkin purée
Dry white wine
Vegetable stock
PONTHIER vacuum-packed cooked chestnuts
Walnuts
Grated cheese (Mature Comté)
Cheese shavings (Mature Comté)
Onion
Garlic clove
Butter
Thyme, bay leaf
Olive oil
Salt, pepper
200g
100g
10cl
50cl
200g
150g
50g
50g
1
1
20g
SQ
SQ
SQ
Chop the onion. Crush the PONTHIER vacuum-packed cooked chestnuts and the walnuts (keep a few for garnishing). In a pan, sweat the onions in olive oil with the unpeeled garlic clove, the thyme and the bay leaf. Add the rice and cook until the grains become translucent, deglaze with the white wine. Add half of the stock and cook on a medium heat, stirring regularly. Once the stock has been absorbed, add the rest and continue cooking on a medium heat, stirring regularly. Once ¾ of the stock has been absorbed, add the PONTHIER pumpkin purée and cook on a medium heat for a further 5 minutes, until the risotto is creamy. Check the rice to see if it is cooked and then add the butter and the grated Comté. Adjust seasoning. Add the pre-crushed chestnuts and walnuts to the risotto.
Assembly
On a plate, present a portion of the pumpkin risotto and garnish with some whole walnuts and chestnuts. Finish with some freshly ground black pepper.

For a more summery version of this recipe, replace the PONTHIER pumpkin purée with PONTHIER tomato purée, the walnuts with pine nuts and the chestnuts with olives.