Pumpkin Risotto with roasted chestnuts

Hello everyone here is more participation in the facebook group Dia um…Na cozinha ,  In the kitchen, I took advantage and made this quite different risotto with pumpkin UK because here not because of the lack halloween and to not throw out the pumpkins and chestnuts and a delicacy very hard to find around here.
When a challenge arises I always try to look for and study well what I will do, I chose this Gordon Ramsey recipe program and well known around here very old flame The F word. So I added nuts and already tell you that is delicious.

Ingredients :

medium pumpkin
2 tablespoons butter
4 cups risotto rice (i use arborio)
6 quarts salt water
2 minced shallots
1⁄2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese
1⁄2 cup Chestnuts (before 25min in oven)
salt and pepper
olive oil
chives fresh

Roughly chop pumpkin into small pieces.
Sweat in a sauté pan with whole butter until soft.
Transfer to a food processor and puree until smooth.
Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto :4 cups risotto rice,salted water, 2 cups mixed chestnuts, cooked (roasted oven for 25min.).
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
To Finish.
Cooked risotto rice.
The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked chestnuts, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil.
Add white wine and reduce until almost dry.
Add risotto rice and in small amounts add stock until rice is cooked.
Finish with the pumpkin puree, mascarpone, cooked chestnuts and season with salt and pepper.
Garnish with parmesan on top with chives cut into small pieces =)

I hope you like it, do not forget caring and sharing !!!

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