October 28 2020

Halloween risotto

Autumn

Autumn colors and flavors, a concentrate 
of carotenoids and nutrients.

Pumpkin and walnuts are star players in the autumn season and make for a delicate and tasty, low environmental impact risotto.

Recipe designed by Chef Simone Garelli of Felsinea Ristorazione for the Ducati canteen.


Serves four

  • Risotto Rice (e.g. arborio) – 320 g 
  • Pumpkin – 120 g 
  • Walnuts – 80 g 
  • Rosemary - 2 or 3 sprigs 
  • Sheep’s milk cheese - 80g (e.g., feta, ricotta, halloumi, pecorino)
  • Vegetable stock – 600 ml approx.
  • White wine – 120 ml 
  • Onion – 120 g 
  • Garlic - 1 clove 
  • Extra virgin olive oil – 40 ml
  • Butter – 20 g 
  • Salt and pepper to taste


Nutritional information
Per serving: 607 Kcal


Environmental Impact

Per serving: 
470 grams CO2 equivalence - carbon footprint
464 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.



Method

Make the stock and bring it to boiling point.

In the meantime, chop half the onion and fry it in a pan with a little oil until it is golden in color. Add the rice and leave it to toast for a few minutes before adding the white wine.

Once the wine has evaporated add the vegetable stock a little at a time, salting to taste.

While the rice is cooking chop the remaining onion with the garlic and rosemary and fry in a pan with a little oil together with the diced pumpkin, adding salt and pepper.

Chop up the walnuts roughly.

When the rice is half cooked add the sautéed pumpkin and chopped walnuts.

When the rice is cooked add a knob of butter and mix well, sprinkling grated sheep’s milk cheese on top. 


The Chef’s Advice

Cut the pumpkin into small dices but avoid mashing it for extra look and flavour.

Nutritional Advice

Pumpkin is a great source of carotenoids, a type of antioxidant. The fats in the butter and walnuts make it easier for your body to absorb them.

Environmental Advice

Moderate the quantity of dairy products.

The cheese and butter in this dish add an extra layer of nutrients and protein to this primarily plant-based dish. Add a vegetable side to even further enhance the sustainability of this meal.

Halloween risotto

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