Really simple pumpkin risotto recipe, with its unique taste and irresistible creaminess, will conquer both young and old. One of my favorite risottos, pumpkin risotto is a recipe deeply connected to the territory of the Lombard plain. A recipe that takes me back in time, as it has always appeared on my family’s table. A simple dish that tantalizes the palate and is loved by everyone, especially children who particularly enjoy the slightly sweet taste of pumpkin. A flavor that pairs magnificently with butter and parmesan, making this risotto particularly creamy after mantecatura, making it a truly excellent first course, especially in autumn and winter when the pumpkin is ripe and flavorful.
Here are some other delicious pumpkin preparations:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz Carnaroli rice
- 1.1 lbs Mantovana pumpkin (already cleaned (about 1.65 lbs with skin))
- Half glass dry white wine
- 1 unit shallot
- 2 leaves sage
- 2 quarts water
- to taste extra virgin olive oil (at least 3 tablespoons)
- 1 oz butter (cold from the refrigerator)
- to taste salt
- 1 broth cube (vegetable)
- 4 tablespoons grated parmesan
- 1 pinch nutmeg (optional)
Tools
- 1 Casserole
- 1 Pot broth pot
- 1 Hand Blender
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Knife
- 1 Ladle
Steps
Remove the pumpkin skin and cut it into large pieces. To make this operation easier, since the pumpkin’s skin is usually very hard, you can put it in the microwave for 3 or 4 minutes to soften it. Use a wooden cutting board to place the whole piece of pumpkin, then use a large knife to peel and cut it. Quickly rinse it under running water.
Boil the water with the vegetable broth cube and the 2 sage leaves. Add the pumpkin pieces and cook until soft. It will take about 20 minutes, but the cooking time depends on the quality and maturity of the pumpkin. When cooked, remove the sage leaves and blend with an immersion blender until you get a nice thick broth.
If you don’t have an immersion blender, remove the cooked pumpkin pieces from the broth and mash them on a plate using a fork. Once all the pumpkin is reduced to puree, return it to the broth you will use for cooking the risotto.
Chop the shallot, place it in the casserole with the extra virgin olive oil, and lightly sauté it. Be careful not to burn it. Add the rice and toast it for a few minutes, stirring with a wooden spoon.
Deglaze with white wine, then start adding the hot pumpkin broth, little by little as it evaporates, until the rice is fully cooked. It takes 12 minutes.
Once cooked, stir in the butter, cold from the refrigerator, and the parmesan. Finish with a nice grating of nutmeg, which pairs perfectly with pumpkin, and serve at the table.
My Recommendation
During cooking, continue to stir the risotto with the wooden spoon because it easily sticks to the pot.
If there are leftovers, it’s delicious reheated in a saucepan over high heat with some butter until it forms a crust on the surface.
FAQ (Frequently Asked Questions)
Can I replace nutmeg?
If you don’t like the particular taste of nutmeg, you can use black pepper.
