Preparation
- Cut the pumpkin flesh into thin strips, finely chop the shallot and garlic and keep the stock hot in a pan.
- Heat the olive oil and butter in a wide pan and sweat the garlic, shallot and pumpkin in it.
- Add the rice and cook briefly until translucent all over. Deglaze with the white wine and bring to the boil.
- Gradually add the hot stock a ladleful at a time, letting each be absorbed while stirring occasionally. The rice needs about 20 minutes, and the pumpkin breaks down and makes the risotto creamy.
- Five minutes before the end of the cooking time, add the spring onions. Then stir in the crème fraîche and Parmesan and season with pepper and, if needed, salt.
- Serve at once, sprinkled with cress if you like.
Drink with it
White wine · excellent match
Pinot Gris (Grauburgunder), Pinot Blanc (Weißburgunder) or lightly oaked Chardonnay
The wine's round body suits the sweetish pumpkin and the creamy rice, and the acidity balances the butter, crème fraîche and Parmesan.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Franciacorta or Crémant, brut
Bubbles and acidity loosen up the creamy rice, and the yeasty note goes together with the Parmesan.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Full-bodied Helles or Märzen
The malt sweetness picks up the sweetness of the pumpkin, and the carbonation cuts through the buttery richness.
Pils or Helles: What's the Difference?