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Le Chaudron recipe
Risotto citrouille fantôme
Ghost pumpkin risotto
⏱ 45 minServes 4Medium570 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)risotto rice
400 g (14 oz)pumpkin
1liter (1 qt) vegetable stock
1onion
60 g (2 oz)grated Parmesan
3 tbspolive oil
1 pinchsalt
1 pinchpepper
- 300 g (11 oz) risotto rice
- 400 g (14 oz) pumpkin
- 1 liter (1 qt) vegetable stock
- 1 onion
- 60 g (2 oz) grated Parmesan
- 3 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and dice the pumpkin and sauté in the sauté pan with the chopped onion and olive oil for 5 min until it starts to soften.
- Add the risotto rice and stir with a wooden spoon until translucent.
- Add the hot vegetable stock a ladle at a time, stirring often, waiting until each is absorbed before adding the next.
- Cook about 20 minutes until the rice is tender and creamy and the pumpkin has partly melted into it.
- Off the heat, stir in the grated parmesan vigorously, then adjust the salt and pepper.
- Spoon onto plates, draw a ghost on top with a little cream or parmesan and serve hot right away.
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