Halloween Pumpkin Risotto

Watch video recipe here: https://youtube.com/shorts/6gwIm1AQbb8?si=pLA2nwMGBYU9n8Gn

• Pumpkin (cut into pieces)
• Cherry tomatoes (chopped)
• Garlic cloves (crushed)
• Red cabbage (peeled)
• Acquerello rice
• Stracciatella cheese
• Black ink sauce
• Casinetto Extra Virgin Olive oil
• Walnuts Orange rind
• Butter Grated parmesan
• Salt and pepper

• Preheat the oven to 250°C. Toss pumpkin pieces with cherry tomatoes and crushed garlic cloves, then roast for 15 minutes.
• Boil the peeled red cabbage in water, then cool and strain, reserving the water.
• Toast Acquerello rice briefly, then cook it in the reserved cabbage water for an even colour.
• Prepare a dark sauce by mixing stracciatella with black ink sauce.
• Once the cabbage has cooled, cut it into triangles, season with salt, pepper, and olive oil, and mix in walnuts and orange rind.
• Blend the roasted pumpkin and vegetables with Casinetto olive oil, then combine with the rice.
• Finish with butter and grated parmesan, then plate your spooky creation!

Enjoy this festive dish! #eatbetterwithcasinetto

Buon Appetito