Pumpkin and Parmesan Risotto

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Risotto au potiron et parmesan
Photo credit: Céline de Cérou
Treat yourself to this comforting pumpkin and Parmesan risotto! The toasted pumpkin seeds and rosemary add a little something extra, as does the olive oil from Aix-en-Provence – made from matured olives. Bon appétit!
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 300 g Arborio (or Carnaroli) rice
  • 400 g pumpkin (or butternut squash, cut into small cubes)
  • 1 onion
  • 1 clove of garlic
  • 1 a litre of hot vegetable stock
  • 100 ml dry white wine
  • 50 g grated Parmesan (+ 20 g for garnish)
  • 2 c. à soupe Aix-en-Provence olive oil – ripened olives PDO
  • 1 c. à café chopped fresh rosemary (or thyme)
  • Salt and pepper
  • Pumpkin seeds

Astuce

For this pumpkin and Parmesan risotto, choose an olive oil from Aix-en-Provence – ripened olives PDO (ripe flavour) for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? Other olive oils may also work well: PDO olive oil from the Vallée des Baux-de-Provence – matured olives, PDO olive oil from Provence – matured olives, and ‘matured flavour’ olive oils from France.

Instructions

  • Heat 1 tablespoon of olive oil in a frying pan. Add the diced pumpkin and fry for 10 minutes over a medium heat until tender and lightly caramelised. Set aside.

  • Finely slice the onion and chop the garlic. In a saucepan, gently fry the onion and garlic in 1 tablespoon of olive oil over a low heat, taking care not to brown them. Add the rice and fry for 2 minutes, stirring constantly, until it becomes translucent. Pour in the white wine and let it reduce over a high heat. Add the hot stock one ladleful at a time, stirring constantly, and wait until the liquid has been absorbed before adding more. Halfway through cooking (after 10 minutes), add the diced pumpkin and the rosemary.

  • Toast the pumpkin seeds in a dry frying pan (keep a close eye on them whilst they’re cooking). Set aside.

  • Once cooked, remove from the heat and stir in the Parmesan. Adjust the seasoning.

  • Serve immediately, drizzled with a little olive oil, sprinkled with rosemary, toasted pumpkin seeds and a little extra Parmesan.

Astuce

For this pumpkin and Parmesan risotto, choose an olive oil from Aix-en-Provence – ripened olives PDO (ripe flavour) for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? Other olive oils may also work well: PDO olive oil from the Vallée des Baux-de-Provence – matured olives, PDO olive oil from Provence – matured olives, and ‘matured flavour’ olive oils from France.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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