Because it is October and the risotto is so easy and fun to vary, I tried a risotto with baked pumpkin. A little pumpkin puree adds a vibrant color, gentle sweetness, and extra creaminess. A small twist on a classic can change a lot.This risotto is light and works beautifully as a side dish for grilled lean meat, fish, tofu or halloumi, but it is just as satisfying on its own..

The recipe …

Bake the pumpkin

Preheat the oven to 215C with ventilation.

Cut the pumpkin into 1.5 cm thick slices, and place them on a baking tray lined with baking paper. Bake for about 40-45 minutes until soft inside, and lightly charred on the edges.

Turn off the oven and let the pumpkin rest inside for another 10-15 minutes.

Toast the pumpkin seeds

Heat a thick-bottomed skillet and dry-toast the pumpkin seeds for about 5 minutes, until fragrant. Set aside.

Prepare the risotto liquid

Peel and cut thecelery root, carrots, and onion into large chunks.

Place them in a pot with about 500 ml of water.

Simmer gently for 30 minutes to obtain a vegetable broth.

Keep the liquid warm while preparing the risotto.

As a guide 100 grams of rice will absorb about 350-400 ml of liquid.

Supplement with hot water if needed.

Prepare the pumpkin puree

In a large bowl combine the baked pumpkin with about 50 g of carrots and 50 g of celery root from the broth. Add a drizzle of olive oil and a pinch of salt, then mash everything with a fork or potato masher until smooth.

Cook the risotto

Finely chop 1 medium onion and place it in a thick-bottomed pot with 1 tablespoon of olive oil, a pinch of salt, and 100 ml of the prepared broth. Bring to a simmer.

Add the rice and stir until most of the liquid is absorbed.

Continue cooking the risotto, by adding one ladle of hot broth at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Cook usually takes about 25-30 minutes, depending on the rice.

About 5 minutes before the rice is fully cooked, fold in the pumpkin purée, and the fresh chopped parsley.

Add also the lemon juice and allow the risotto to return briefly to a simmer.

Taste and adjust the salt if needed.

Let the risotto rest for about 5 minutes.

Serve

Spoon the risotto onto warm plates.

Sprinkle with the toasted pumpkin seeds and finish with a drizzle of olive oil and a grind of pepper.