From Patri - Rock&Food's kitchen in Italy. 
Risotto with Pumpkin and Beer Sauce
Here is the recipe for the first course I made for Christmas Day, as I mentioned in a previous recipe. I don't have photos of the appetizer, which was a simple stuffed omelet, or the main course, since I made Sausages and Potatoes with Beer again, which you can find among the recipes already published on my profile.
Contrary to what you might think, this risotto has a delicate, pleasant flavor and is not heavy at all.
Risotto with Pumpkin and Beer Sauce
Here is the recipe for the first course I made for Christmas Day, as I mentioned in a previous recipe. I don't have photos of the appetizer, which was a simple stuffed omelet, or the main course, since I made Sausages and Potatoes with Beer again, which you can find among the recipes already published on my profile.
Contrary to what you might think, this risotto has a delicate, pleasant flavor and is not heavy at all.
Open in Cookpad AppSteps
- 1
Make the beer sauce by adding the beer, honey, and bay leaf to a skillet. Simmer over low heat until reduced by half, about 20 minutes.
- 2
Cut the pumpkin into very small cubes. Finely chop the shallots and sauté them in a saucepan with 3 1/2 tablespoons (50 grams) of butter. Add the pumpkin and cook over medium-low heat for 15 minutes, until softened but not falling apart.
- 3
Season with salt. Add the rice, toast it, then pour in the wine and let it evaporate. Continue cooking as you would for a classic risotto, gradually adding the hot broth. Once done, remove from heat and stir in the remaining butter and Parmesan. Serve drizzled with the beer sauce.
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