The pumpkin and parmesan risotto is a creamy, colorful, flavorful first course, a tasty preparation to serve for both a family lunch and an important dinner. And if you want to add a crunchy touch, add some toasted and chopped hazelnuts that go perfectly with it. The pumpkin and parmesan risotto is a simple recipe that looks great on the table, so take note of the recipe and try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups Vialone Nano rice
- 3 cups pumpkin
- 1/2 cup onion
- 1/3 cup white wine
- 6 cups vegetable broth
- 2/3 cup grated parmesan
- 1/4 cup butter
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste parmesan flakes (for garnish)
- to taste chopped parsley (for garnish)
Tools
- Cutting Board
- 1 Kitchen Knife
- 1 Chopper
- 1 Low-sided Casserole
- 1 High-sided Casserole
- 1 Spatula
Steps
Prepare the vegetable broth. Clean the pumpkin by removing the skin and seeds. Cut it into cubes. Peel the onion and chop it. In a low-sided casserole, put the two tablespoons of oil, the onion, and the pumpkin, season with salt, cover, and cook over medium heat, stirring occasionally. When the pumpkin is cooked, blend it. In a high-sided casserole, put 20 grams of butter, let it melt, then add the rice and let it toast. Pour in the white wine and let it evaporate. Cook the rice over moderate heat, adding the hot broth little by little. Halfway through cooking, add the blended pumpkin, which should be hot to be added to the cooking rice. When the rice is cooked, stir in the remaining butter and grated cheese. Serve the risotto creamy and garnish with chopped parsley and parmesan flakes.
Notes
For a more intense flavor, you can use sage instead of parsley: chop a leaf and put it in the cooking rice from the toasting with butter, and then before serving, add a little more chopped for garnish.
Recipe source: Easy with Taste September 2024.
