Hello, young Padawan
What’s better after a Thanksgiving meal than a good pumpkin risotto? But you’ll tell me that it’s complicated to do, that you do not want to cook, let alone spend three hours tidying up your kitchen.
Never mind, your faithful servant has thought of everything. Short ingredient list, all easy to find, a simple and quick recipe to make, and the best for the end: it’s pretty, it’s good and it makes you healthy.
Let’s do it.
For two servings
1/2 cup of Arborio rice (short-grain, rice for risotto my dear)
¼ bunch of parsley
1 tbsp. of olive oil
2 cups of vegetable broth (or a cube of vegetable broth + 2 cups of water.)
Salt, if the broth does not have it.
2 tbsp. of malted yeast
You can add a nice handful of crushed cashews.
Thinly slice the shallots and place them in a wok or large saucepan with olive oil over medium-low heat. While they are browning, cut the squash into small cubes, and heat the broth (or the water with the vegetable broth cube) which must be hot.
Once the shallots are caramelized, add the rice, wait one or two minutes until it becomes transparent, and add a sufficient volume of hot broth to cover the rice. Start for 18 min of cooking over medium heat, or the time shown on your rice packet.
While the rice is cooking, finely chop the parsley (and possibly crush the cashews). Regularly add some broth if needed to the rice when it has evaporated.
Halfway through cooking, add the dice of pumpkin. Add a little more broth to cover everything.
Five minutes before the end, taste the rice regularly to check its cooking. Cut the fire when it begins to be al dente; indeed, the residual heat of the food will finish cooking. In general, I cut at 15 to 16 minutes out of the 18 recommended. Add the parsley and pepper when the mixture is no longer boiling, and check if there is enough salt. Finish with the malted yeast (and possibly the cashews) stir gently, add a little more broth if necessary, the risotto should not have a pasty consistency.
In your most beautiful deep plate, arrange a few spoonfuls of this superb risotto, finish with a small touch of parsley.
You can accompany this dish with a good glass of scented white wine, I will recommend a Chablis for example.
That’s all folks! Enjoy.