Risotto alla Zucca

• Risotto – 300 g
• Roasted pumpkin (cubes) – 3 tbsp
• Roasted pumpkin (piece) – 1/8 pc
• Sunflower seeds – 2 tsp
• Roasted and crushed hazelnuts – 1/2 tbsp
• Olive oil – 1/2 tbsp
• Pink pepper – pinch
• Grated Pecorino – min. 25 g
• Oregano (garnish)
• Salt and pepper

1. Heat the pumpkin wedge in the oven for a few minutes.
2. Heat the risotto (B13) in a very hot pan with a dash of olive oil for about 4 minutes, stirring regularly.
3. Halfway through, add 2/3 of the pumpkin cubes and the grated Pecorino. Season if needed.
4. Plate the risotto on a warm plate and place the pumpkin wedge as decoration.
5. Add the hazelnuts, remaining pumpkin cubes, pink peppercorns and sunflower seeds.
6. Finish with oregano.

Tip (takeaway / cold line)
Heat the risotto in a pan or steamer (depending on quantity). Add 2/3 of the pumpkin cubes and the Pecorino. Adjust seasoning if needed and allow to cool. Portion into trays and add the garnish (remaining pumpkin cubes, pumpkin wedge, sunflower seeds and hazelnuts). Add oregano and pink peppercorns as decoration.