A festive risotto recipe that blends sweet and savory flavors, perfect for the holiday season or a special dinner.
Creamy Christmas Risotto with Caramelized Pumpkin and Almond Cream
This risotto combines creamy rice with sweet and tangy pumpkin, almond cream, and a hint of bay leaf for an elegant and delicious dish. It’s a beautiful balance of flavors that’s surprisingly easy to prepare.
Equipment
- Knife
- Cutting board
- Large skillet
- Large saucepan
- Wooden spoon
Ingredients
- 1 slice Delicata or other sweet pumpkin about 8 ounces
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 4 tablespoons apple cider vinegar
- 1 cup Carnaroli or Arborio rice
- 3 cups hot salted water or vegetable broth
- 1 tablespoon almond butter 100% almond
- 2 tablespoons grated Pecorino cheese
- Pinch of bay leaf powder
- A few drops of mustard syrup optional
- Pinch of salt
Instructions
- Prepare the Pumpkin: Peel the pumpkin and cut it into small cubes. Heat olive oil in a skillet and sauté the pumpkin cubes for 3-4 minutes. Add brown sugar, apple cider vinegar, and a pinch of salt. Cook for another 2-3 minutes, letting the vinegar's aroma fade.1 slice Delicata or other sweet pumpkin, 1 tablespoon olive oil, 1 tablespoon brown sugar, 4 tablespoons apple cider vinegar, Pinch of salt
- Toast the Rice: In a separate saucepan, toast the rice over medium heat for 1-2 minutes until slightly fragrant.1 cup Carnaroli or Arborio rice
- Cook the Risotto: Gradually add the hot salted water or broth, one ladle at a time, stirring continuously until the rice absorbs the liquid. Repeat until the rice is tender but still slightly firm, about 18-20 minutes.3 cups hot salted water or vegetable broth
- Finish the Risotto: Turn off the heat and stir in almond butter and grated Pecorino cheese, mixing until creamy and loose.1 tablespoon almond butter, 2 tablespoons grated Pecorino cheese
- Assemble and Garnish: Plate the risotto, topping it with the prepared pumpkin cubes. Sprinkle a pinch of bay leaf powder and add a few drops of mustard syrup if desired.Pinch of bay leaf powder, A few drops of mustard syrup
Notes
If bay leaf powder isn’t available, finely crush dried bay leaves using a mortar and pestle. For a vegetarian version, substitute Pecorino cheese with nutritional yeast.
