Pumpkin risotto with blue cheese and watercress

Name: Pumpkin risotto with blue cheese and watercress
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 1 sweet onion; 2 cloves of garlic; 800 g pumpkin, without seeds and skin; pepper and salt; 4 tablespoons olive oil; 300 grams risotto rice; 1 glass of sherry; 1 liter vegetable or chicken broth, warm in a saucepan; 100 g freshly grated Parmesan cheese; 2 tablespoons mascarpone; 0.5 lemon; 100 g blue cheese of your choice (bleu d’Auvergne, roquefort…); 2 bunches of watercress

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50min (+25min in the oven)

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Rich pumpkin risotto with blue cheese and watercress, perfect for a flavorful and quick meal in 75 minutes.

Ingredients

What do you need?

Quantity: 4P

1 sweet onion
2 cloves of garlic
800 g pumpkin, without seeds and skin
pepper and salt
4 tablespoons olive oil
300 grams risotto rice
1 glass of sherry
1 liter vegetable or chicken broth, warm in a saucepan
100 g freshly grated Parmesan cheese
2 tablespoons mascarpone
0.5 lemon
100 g blue cheese of your choice (bleu d’Auvergne, roquefort…)
2 bunches of watercress

Preparation method

How do you make this?

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Preheat the oven to 190 °C.

Finely chop the sweet onion and garlic and cut the pumpkin into cubes.

Place half of the pumpkin pieces on the baking sheet and sprinkle with pepper, salt, and 2 tablespoons of olive oil. Roast for 25 minutes in the oven at 190 °C.

Add 2 tablespoons of olive oil and the rice to a cast-iron pot. Sauté for 2 minutes until the rice is nice and glossy. Add the onion and garlic. Sauté for 4 minutes and deglaze with sherry. Let it evaporate and add the other half of your pumpkin.

Now add 2 ladles of broth at a time and stir until fully absorbed. After 20 minutes, your rice will be cooked and the broth will have evaporated. Add the Parmesan cheese and mascarpone. Taste and season with pepper and salt. Grate some zest from the lemon over it and add the juice of the half lemon.

Distribute the roasted pumpkin, blue cheese, and watercress over it and serve at the table.

For Grace, I first serve a portion before adding the blue cheese. Blue cheese can be quite strong for the little ones. Pumpkin is her favorite!