Persimmon Risotto

Summary

Persimmon tastes wonderful in savoury risotto, adding a gentle sweetness that beautifully balances the flavours.

Ingredients

  • 1 onion

  • 2 tbsp olive oil

  •  180 g risotto rice

  • 200 ml dry white wine

  • 600 ml vegetable stock (made from stock concentrate or cube)

  • 2 persimmons (or Sharon fruit)

  • 150 g Valio Gouda cheese

For finishing:

  • 50 ml fresh pesto

  • Shelled pistachios

  • Freshly ground black pepper

Guide

1 Heat the vegetable stock and keep it warm. (Alternatively, bring 600 ml water to a boil and dissolve 1 vegetable stock cube in it.)

2 Finely chop the onion and sauté it in olive oil in a high-sided pan.

3 Add the rice and cook briefly until the grains become translucent.

4 Add the wine and let it simmer while stirring.

5 Gradually add the warm vegetable stock, a little at a time, stirring occasionally and allowing the liquid to absorb between additions.

6 Peel and grate the persimmons using the coarse side of a grater. Grate the Valio cheese as well.

7 After about 20 minutes, when the stock has been absorbed and the risotto is creamy, stir in the grated persimmon and Valio cheese. Mix until the Valio cheese melts.

8 Serve and finish each portion with a spoonful of pesto, pistachios, and freshly ground black pepper.