500gr pumpkin
Fresh marjoram
1 garlic clove
45ml olive oil
1 litre vegetable stock
100gr butter, cold diced into cubes 4 shallots, finely chopped

200gr arborio rice 40ml white wine
130gr parmesan grated

To garnish

Pumpkin curd
Roasted pumpkin
Toasted pumpkin seeds
Crisp fried sage leaves (in butter)

Wine Pairing

Autòcton Celler – Autòcton Blanc 2019 (Tarragona, Spain)

A beautiful wine from the organically farmed, old, autochthonous vines of Xarel-lo, planted in the poor clay soils of Tarragona. The wine spends more than 10% months in old French oak casks, with regular bâtonnage, enhancing its smoky character, texture and complexity. Slightly herbal and floral, with fresh acidity and distinct smoky and mineral character, this wine is a perfect pairing for a rich pumpkin risotto with toasted seeds. – for €13.24


Cut the pumpkin into large chunks, place on roasting tray and drizzle with some olive oil, cover with bak- ing parchment and foil. Roast in a pre-heated oven set at 190 degrees for 45 minutes or until soft.

Remove foil and add the garlic and marjoram and cook for a further 20 minutes. Remove from the oven and allow to cool.

Clean flesh from the pumpkin and place into a not stick pan with the pumpkin juices from the roasting tray and cook over a low flame until liquid is almost completely evaporated. Place in a food processor and blend to a smooth creamy texture. Transfer to a clean bowl.

Melt half the butter in a deep pot with some olive
oil and gently cook the onion over a low flame until soft about ten minutes. Add the rice and season
with some salt and cook for a few minutes until fully coated and glossy. Deglaze with the white wine and

cook until completely evaporated, gradually start to add the stock a few ladles at a time and stir until all liquid has been absorbed.

Add the remaining cold butter, the pumpkin puree, and the parmesan. Stir gently (off the flame) and serve immediately topped with a few pieces of the roasted pumpkin, the pumpkin curd, toasted seeds, and the sage leaves.