Creamy risotto with cherry tomatoes, spiced pumpkin and Parmesan cheese crumbles

Easy to cook

35 minutes

900 grams

For a group

Per 100 g of dish: 146.4 kcal, 4.2 proteins | 5.8 fats | 19.3 carbohydrates

Our creamy risotto combines the sweetness of pumpkin, the richness of tomatoes and the subtle flavor of Parmesan, creating a spicy harmony of fall flavors in every spoonful.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Red cherry tomatoes 60 g / Garlic 6 g 1 pc.

White medium grain rice “Arborio” 200 gr

Chef's aromatic oil with parsley and garlic 15 g

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

Pour the broth into the pan and bring to a boil. Peel the pumpkin, remove the seeds, cut the pulp into 1x1 cm cubes. Grease a frying pan with a couple of drops of olive oil and fry the pumpkin, stirring, for 2 minutes over high heat. Then pour in the aromatic oil, add Italian herbs seasoning, salt, reduce heat to medium and fry, stirring for another 3 minutes. Remove from heat and reserve pan.

Peel the onion and cut into small cubes. Crush the garlic, peel and chop finely. In the pan in which the pumpkin was fried, heat 1 tbsp. a spoonful of olive oil and fry the onion and garlic, stirring, for 1 minute over high heat.

Add rice to the pan with the onions and cook, stirring, for 1 minute. Then pour in the vinegar and evaporate it for 30 seconds.

Pour hot vegetable broth into the pan with the rice, bring to a boil, cover with a lid, reduce heat to medium and cook for 12 minutes, stirring occasionally.

Cut the cherry tomatoes in half.

Cut the celery into small cubes. Add celery to the rice in the pan, pour in the cream and cook, stirring occasionally, for 6 minutes. Then increase the heat to high, add the butter and heat, stirring, for 1 minute. Add cherry tomatoes and roasted pumpkin, add half the Parmesan crumbs, add salt to taste, stir and remove from heat.

Divide the risotto into bowls, sprinkle with the remaining Parmesan crumbles and serve.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.