Pumpkin and saffron risotto is a very tasty first course, with a delicate aroma and genuine flavor.
An autumn dish that cannot be missed on tables.
Simple and humble, a rustic recipe that never disappoints.
The pumpkin accompanied with saffron makes the rice a true delight for the palate.
The goodness of this recipe starts with toasting the rice, which allows the grains to maintain cooking until reaching the stage where the starch transforms the broth into a fantastic cream that the butter then thickens.
It is essential to do the ‘scarpetta’, as they say in my area, with good soft bread, possibly homemade.
Choosing the right pumpkin is important; I recommend the butternut squash, but the mantovana is also great.
If you like the recipe, I recommend
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Saffron Risotto
- 10.5 oz butternut squash
- 2.8 oz white onion
- 4.2 cups vegetable broth
- 1.8 oz white wine
- 2.8 oz grated parmesan
- 6 saffron threads
- to taste extra virgin olive oil
- to taste fine salt
- 1.8 oz butter
- 9.9 oz rice
Tools
- 1 Pan
- 1 Chopper
- 1 Wooden Spoon
Steps for Preparing Pumpkin and Saffron Risotto
To prepare the delicious pumpkin and saffron risotto, start by removing the skin from the pumpkin and onion and chop the remaining parts with a chopper. Meanwhile, prepare the vegetable broth and keep it hot.
Then in a non-stick pan, add a drizzle of extra virgin olive oil, heat it, and add the chopped onion and pumpkin. Let it sauté for a few minutes until golden, and add salt.
Next, add the rice and let it toast for about 3 minutes over medium-high heat, stirring occasionally with a wooden spoon. Once toasted, pour in the white wine and let it evaporate. Then proceed with cooking over low heat, add the saffron threads and pour in the vegetable broth, adding a ladle at a time, precisely whenever the rice dries up.
Once cooking is complete, proceed to cream the risotto by adding the grated parmesan and butter. Stir with a wooden spoon to perfectly blend the ingredients. Cover and let rest for a few minutes.
Our risotto is finally ready to be served… enjoy!
Storage and Notes
Pumpkin and saffron risotto is best prepared fresh, as it tends to dry out over time.
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