Pumpkin and borlotti bean risotto with rosemary

Ingredients

For 1 serving

• Carnaroli rice70 g
• Pumpkin150 g
• Cooked borlotti beans120 g
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – December

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel the pumpkin, remove the seeds and fibres and dice it into pieces of about 1 cm; peel and chop the onion and the rosemary needles. Rinse and drain the borlotti beans.
2. Heat most of the olive oil in a saucepan over medium heat and fry the onion with the rosemary for 3 minutes, until translucent.
3. Add the pumpkin with a pinch of salt and cook for 5 minutes, stirring, until it starts to soften.
4. Add the rice and toast it for 2 minutes; deglaze with the white wine and let it evaporate. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
5. For the last 5 minutes add the borlotti, mashing a few with the spoon to bind it, until the rice is al dente and creamy; adjust the salt.
6. Off the heat, finish with a grind of black pepper and, if you like, the remaining drizzle of raw oil.