Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes.
It is a first course very easy to prepare, healthy, tasty and sure of success. A classic recipe, particularly suitable for Autumn when the pumpkin is a vegetable of the season.
Besides being exquisite, is also cheap and suitable for those who follow a vegetarian diet.
To cook the Pumpkin Risotto, it’s important to prepare a good the vegetable broth (click here for the recipe).
If you like Risotto, try also Risotto Alla Milanese!
To cook the pumpkin risotto, start by preparing the vegetable broth.
Then take the pumpkin, clean it, cut it into slices and then cut into small cubes.
Finely chop the onion and place it in a large pan in which you have warmed the oil. Let the onion fry gently for about 10 minutes without letting it burn. Add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.
Then add a ladle of broth and continue adding it little by little until the pumpkin is cooked (about 20 minutes): it should be tender and creamy.
Separately, heat a large pan and pour in the rice. Toast the rice over high heat until it is opalescent, turning it often to avoid burning it. It will take 2-3 minutes. Then blend with the white wine and stir immediately so as not to stick.
As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin and mix well to mix the flavors and prevent the rice from sticking.
Add a ladle of hot broth and continue gradually adding the next ladle of broth only when the previous one has been absorbed, until the right degree of cooking is reached. It will take 15-20 minutes depending on the rice used.
At the end of cooking, season with pepper and salt, finally, turn off the heat and stir in the butter and the grated Parmesan. Mix well and let it set for a minute before serving. Enjoy!
What kind of pumpkin is better for risotto? For a good risotto choose a pumpkin with thick pulp, low in fiber and filaments.
Keep the pumpkin risotto, closed in an airtight container and placed in the refrigerator, for a maximum of 1-2 days.
To make your pumpkin risotto spicy, you can add a little cinnamon and ginger.