Pumpkin Seed Risotto

Recipe by Cristina Megias
pumpkin seed praline
Pumpkin Seed Risotto
Serves 4
Pumpkin Seed Praline
Pumpkin Seed Praline
Ingredients

300g pumpkin seeds 
2 spoonfuls of crème fraîche or ricotta 
1L vegetable or chicken broth  
Green herbs: basil, parsley. 
1 spoonful of Pumpkin Seed Praline 
Parmigiano to grate 

Method
  • In a pot with a lid, cook the pumpkin seeds in broth for over 40 minutes, or until they become tender. 
  • While the seeds cook, blanch the herbs briefly in boiling water. Blend the herbs with some of the cooking broth until smooth to create an herb broth. 
  • Once the pumpkin seeds are tender, add the herb broth to the pot. Stir continuously, letting it reduce, much like you would when making a traditional rice risotto. 
  • Finish the risotto by stirring in crème fraîche or ricotta, along with grated Parmesan. Season with salt and pepper to taste. 
  • Serve the risotto on a plate and drizzle with pumpkin praline for an added touch. 

In the making

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