A Pumpkin risotto fake using kritharaki noodles instead of rice. Ther result was delicious, though I want to adapt the recipe for an easier and faster preparation.

Ingredients

• 400g kritharaki noodles (or orzo noodles)
• 1 pumpkin (we used butternut, but hokkaido would be better)
• 900g water
• 6tsp vegetable bouillon
• 75g butter
• 2 onions
• 1 glove minced garlic
• hand full of fresh sage leafes
• 100g grated parmesan

Instructions

Start by peeling, seeding and cutting the pumpkin. Afterwards blanch it, bake it in the oven or use a pressure cooker. I blanched it in a bit of water, though that took quite some time.

Note that baking it will reduce its water content so you might need a bit more water in the end

Afterwards blend it smooth and put it aside. Thinly slice the sage leaves and fry it in a few tablespoons of oil. Once crisp, put it aside as well.

Next peel and cut the onion. Fry it golden in the melted butter, add the minced glove of garlic before adding the pasta shortly after. Add The water and the vegetable bouillon and let it simmer for 10 minutes. Now add the pumpkin, bring it to a boil and let it simmer for 5 more minutes. Last but not least, add the parmesan.

Serve the dish with some fried sage on top of it. While it does not look very pretty I also like to add a tablespoon of sage oil on top of it.

Next Time …

• use a pressure cooker for the pumkin. let it cook too long so it gets super soft. That way one might be able to skip blending it. This would reduce the time spend cooking and cleaning.
• use an hokkaido pumpkin for better taste and colour
• rather start with 100g less water and add more if necessary. This verion was a bitt too wet.