Pumpkin Risotto: A Culinary Journey of Delight

• 300 g risotto rice
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 500 g pumpkin (e.g. Hokkaido or butternut), diced
• 1 liter vegetable broth
• 100 ml dry white wine
• 50 g grated Parmesan or Pecorino cheese
• 2 tbsp pumpkin seed oil
• 2 tbsp butter
• Salt and pepper to taste
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme or rosemary, chopped
• 1 tsp soy sauce (for the umami note)
• Pumpkin cream (after preparation)

1. Boil the diced pumpkin in a pot of water until soft. This should take about 15-20 minutes.
2. Drain the cooked pumpkin and puree it with a hand blender or in a mixer until a smooth pumpkin cream is formed.
3. Set aside until you add it to the risotto.

1. First, prepare the pumpkin. Sauté the pumpkin cubes in a pan with some pumpkin seed oil over medium heat until they become soft and lightly caramelized. Add the sugar and balsamic vinegar and continue to sauté until the pumpkin is lightly caramelized. Season with salt and pepper and set aside.
2. Heat the vegetable broth in a pot and keep warm.
3. In another pot, heat the remaining pumpkin seed oil and butter. Add the diced onion and chopped garlic and sauté until translucent.
4. Add the risotto rice and sauté while stirring constantly until the rice grains are slightly translucent.
5. Deglaze with the dry white wine and stir until most of the wine has evaporated.
6. Gradually add the warm vegetable broth, one ladle at a time, while constantly stirring. The risotto should always be lightly simmering.
7. When the rice is almost al dente (after about 15-18 minutes), add the sautéed pumpkin cubes, grated cheese, chopped thyme or rosemary, soy sauce, and the previously prepared pumpkin cream.
8. Continue to stir until the rice reaches the desired consistency and the risotto is creamy.
9. Season with salt and pepper and add more cheese or spices as needed.
10. Plate the pumpkin seed risotto and garnish with roasted pumpkin seeds and fresh thyme or rosemary as desired.

• Bitter: Fresh arugula leaves (for sprinkling)
• Sweet: Caramelized walnut halves
• Sour: Balsamic reduction or pickled lemon zest (for drizzling or sprinkling)

"The story of our pumpkin seed risotto begins in the picturesque Hotel Plunhof, a charming retreat in the Tyrolean Alps. There, two passionate chefs, Egon and Peter, met, and their love for culinary arts and their curiosity led to the creation of an unforgettable dish.
Egon and Peter, who found each other at Hotel Plunhof, shared a common enthusiasm for local ingredients and seasonal cuisine. As autumn approached and the surrounding forests and fields were filled with pumpkins and pumpkin seeds, they decided to transform the delicious flavors of the region into a new dish.
Their culinary journey began with processing fresh pumpkin into a silky pumpkin cream. The sweet note of the pumpkin was the perfect base for their risotto. But they wanted more - they aimed to create a balanced flavor palette. Therefore, they chose balsamic vinegar for a subtle acidity and arugula for its subtle bitterness.
Egon and Peter experimented, refined, and tasted until they perfected the pumpkin seed risotto. It was a dish that captured the flavors of autumn in every bite. The guests of Hotel Plunhof were thrilled with this delicious creation.
The story of Egon and Peter and their pumpkin seed risotto is a tribute to the passion and creativity that goes into cooking. It reminds us how local ingredients and a love for seasonal cuisine can transform a simple dish into a culinary sensation. The pumpkin seed risotto is now a popular highlight at Hotel Plunhof, a symbol of regional cuisine and the deep connection between man and nature."