Alpine Risotto with Gruyere and Pumpkin Recipe
Alpine Risotto with Gruyere and Pumpkin
Difficulty: Easy
Chef's Note

A recipe from Lionel Sandler.

For 6 servings

- 250 g (9 oz.) arborio rice
- 1 onion
- 50 g (3 Tbsp.) butter
- 300 g (10 oz.) French Gruyere cheese
- 500 ml (2 cups) chicken stock
- 200 g (7 oz.) pumpkin
- 100 ml (6 Tbsp.) white wine
- 2 Tbsp. olive oil
- a pinch of salt and pepper
- 1 pinch of fleur de sel
  1. Finely chop the onion and sweat it in a Dutch oven or large heavy pan with a little oil.
  2. When the onion is translucent, add the rice and cook, stirring well, until it is pearly.
  3. Add the white wine and let evaporate, stirring constantly.
  4. Add the stock a little at a time, stirring, and seasoning during the cooking.
  5. Add the end of the cooking time, "bind" the risotto by stirring in the butter and grated Gruyere cheese.
  6. Keep hot.

Slow-cooked pumpkin

  1. Peel and dice the pumpkin.
  2. Place the pumpkin on a baking sheet and drizzle with olive oil. Cook in a 160° C (325° F) oven for about 40 minutes, checking for doneness.
  3. Remove from the oven when cooked and set aside.


  1. Using a round mold, place some risotto on each plate and top with the diced pumpkin.
  2. Garnish with a pinch of fleur de sel. Enjoy!
More recipe ideas

Credit: Gruyère français

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