Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
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Creamy Pumpkin Risotto with Gluten-Free Orzo Pasta
Our garden may be empty now, but the cellar is still full of autumn treasures – including vibrant Hokkaido pumpkins. I let these orange beauties shine in this recipe, perfectly paired with Liana’s gluten-free rice-shaped pasta, Orzo.
Ingredients
- 500 g Hokkaido pumpkin (weight of already cleaned pumpkin)
- approx. 1000 ml beef broth
- 1 onion
- 300 g Gluten-free Slovak rice Liana - Orzo
- 40g butter
- 60 g parmesan cheese
- 500ml water
- salt, pepper
- basil leaves
- bacon slices
- + optional - small pumpkins for serving
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Approach
- Let's prepare the broth, you can also use bouillon, I cooked real beef, it has the best flavor.
- Wash the pumpkin, cut it in half, scoop out the middle and cut it into pieces. Place them on a greased baking sheet, drizzle with olive oil, salt and bake for 30 minutes at 180°. Set aside 1/3 of the baked pumpkin, pour the rest over with boiling water and blend. It is important to add this pumpkin cream (and broth) to the risotto while it is still hot, so as not to spoil the rice preparation process.
- Fry the chopped onion in oil, add the gluten-free Slovak rice Liana - Orzo and mix well to coat the rice in a layer of oil, fry. Add a ladle of broth and a ladle of pumpkin cream, mix, wait until the pasta absorbs the liquids, and in this way gradually add ladles and keep stirring until we run out of liquids, or until we feel that the Slovak rice is ready.
- Remove the risotto from the stove, add the rest of the roasted pumpkin, butter, grated Parmesan, season with basil, add salt and pepper if necessary, and mix.
- Serve on a classic plate or in pumpkins. Garnish the top of each risotto with strips of fried bacon.
Serving tip: For an impressive serving, we can prepare small Hokkaido pumpkins: wash them, cut off the top, hollow them out, brush them with oil (also on the outside), salt them well, season them and bake for about 50 minutes at 175 °C. This will create beautiful natural "pumpkin plates" that will elevate the entire dish.
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Ingredients
- 500 g Hokkaido pumpkin (weight of already cleaned pumpkin)
- approx. 1000 ml beef broth
- 1 onion
- 300 g Gluten-free Slovak rice Liana - Orzo
- 40g butter
- 60 g parmesan cheese
- 500ml water
- salt, pepper
- basil leaves
- bacon slices
- + optional - small pumpkins for serving
Nakúpiť Liana produkty z receptu
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