Risotto with pumpkin, curry and beet sauce
Lightly spiced winter recipe, colored with seasonal vegetables.
Servings Preparation Time
2persons 45minutes
Cooking Time
30minutes
Servings Preparation Time
2persons 45minutes
Cooking Time
30minutes
Ingredients
Risotto
  • 150g De Tacchi Carnaroli rice
  • 175g Pumpkin
  • 1 Shallot
  • 20g Fresh Ginger
  • 1teaspoon Powdered curry
  • 2tablespoons Light olive oil or seeds oil
  • 250ml Milk
  • 1clove garlic
  • Salt
  • Sweet paprika
Beet sauce
  • 1 Beet
  • 1/2 Lemon Juice
  • Milk
Instructions
Pumpkin and curry
  1. Cut the pumpkin into pieces and put it in a pan, cover with water. Bring to a boil, cover the pan with a lid and boil for about 5 minutes. Add the finely chopped ginger and the teaspoon of curry powder. Cook for another 5-10 minutes without the lid, to facilitate water evaporation.
  2. When cooked (the pumpkin must be soft), blend everything with a mixer or food processor and, if needed, add a little milk to reach a creamy texture.
  3. Keep the compound aside, until it’s time to add it to the risotto.
Beet sauce
  1. Peel the beetroot and dice it. Boil it in water until it becomes soft and then drain it.
  2. Blend the boiled beetroot with a mixer or food processor, adding milk until the consistency of a mayonnaise is reached (be careful not to lose the intense red/violet color). Adjust with a pinch of salt and a little lemon juice.
  3. Leave aside until ready to garnish the risotto.
Risotto
  1. Put in a pan 250 ml of water, 250 ml of milk and a clove of garlic. Bring it to a boil and salt with about 10g of coarse salt (alternatively you can salt the risotto at the end of cooking). Once boiling is reached, keep the pan warm on low heat.
  2. Put another saucepan on medium/high heat, immediately pour the two spoons of oil, add the rice and mix with a wooden spoon; as soon as the oil begins to form bubbles, pour 1/4 of the broth, add the finely chopped shallot and the pumpkin and curry compost. Continue cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it.
  3. After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and stir quickly and intensely to obtain the desired creaminess (at this stage some further small addition of broth may be needed). Taste and verify the degree of salting, and adjust if necessary (if you have not previously salted the water, add the salt now).
  4. Put the risotto in the dish, and make it flat by tapping the bottom of the plate. Garnish with the beetroot sauce and a sprinkle of paprika.
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