Easy
4 people
60 min
Gluten free
Ingredients
320 g carnaroli rice
500 g pumpkin
100 g Grana Padano, grated
1 L vegetable broth
1 glass of white wine
1 pomegranate
50 g Brussels sprouts
50 butter
1 shallot
Extra virgin olive oil
Salt & pepper
Preparation
In a saucepan, fry half the chopped shallot with a drizzle olive oil, then add the diced pumpkin and toss for a few minutes then add a ladle of hot broth.
Separate the leaves of the Brussels sprouts and arrange them on a baking sheet covered with parchment paper.
Season them with extra virgin olive oil, balsamic vinegar, salt and pepper and cook in a preheated oven at 160 ° C for 15 minutes.
In a pan, fry the remaining shallot, finely chopped, with a knob of butter, add the rice and toast it for a few minutes over high heat until golden and translucent.
Deglaze with a glass of white wine, add the pumpkin, and continue cooking for 15 minutes, adding ladles of broth, mixing carefully. When cooked, take off the stove and add a knob of butter and the grated Grana Padano.
Serve the risotto hot, garnished with the pomegranate grains, Brussels sprouts chips and a sprinkling of Grana Padano.
