Grits risotto with pumpkin puree on wine

ingredients

300 g grits 1 kg Hokkaido pumpkin 800 ml vegetable broth 100 ml white wine 1 tbsp butter 4 cloves garlic salt ground black pepper olive oil

procedure

1. Wash the pumpkin, scoop out the core and cut into cubes with the skin. 2. Place the pumpkin pieces, 4 garlic cloves (with skin) on a baking tray, drizzle with oil, season with salt and pepper and mix thoroughly. Put in a preheated oven at 180 degrees for 15 minutes. 3. Then peel the garlic and puree it with the pumpkin. 4. Heat the oil in a saucepan and add the rinsed and drained groats. Sauté for about 2 minutes. 5. Then add 100ml of wine and allow to evaporate almost completely. 6. Slowly add the vegetable stock (so that it is at least 1cm above the grits). Stir continuously to prevent the grits from burning. Cook for about 15 minutes. 7. About 5 minutes before the end, stir in the pureed rice. 8. Add 1 tbsp of butter at the very end. The consistency of the risotto resembles a thinner pudding, but it will thicken up a lot the next day, so count on it 🙂