Delicious Recipes

Rosemary and Pumpkin Risotto

in cucina con pina

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Rosemary and pumpkin risotto made with Carnaroli, my favorite rice. Rice originates from Southeast Asia, but thanks to the Arabs, via Sicily, it arrived in our country. Not all recipes are the same, and for each dish, a specific type of rice is chosen to ensure a good result. For a successful risotto, the perfect rices that absorb a lot of liquids, have resistant grains, and hold cooking well without overcooking are Vialone Nano and Carnaroli. The qualities of rice are really many: the fine and semifine, the superior with the original and the common, and each of them has a specific use in cooking.

  • Difficulty: Very Easy
  • Cost: Economical
  • Portions: 3
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: Autumn, Winter, and Spring

Ingredients

  • 10 oz pumpkin
  • 1 cup Carnaroli rice
  • 2 cups vegetable broth
  • 4 sprigs rosemary
  • 1 clove garlic
  • 1 chili pepper (spicy)
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp salt
  • 1 carrot
  • 1 stalk celery
  • 1 yellow onion (small)
  • 3.5 cups

Tools

  • Pot
  • Small Saucepan
  • Wooden Spoon
  • Cutting Board
  • Knife

Steps

  • I sauté the rosemary with the extra virgin olive oil, chili pepper, and garlic.

  • I clean the pumpkin and cut it into pieces. I prepare the vegetable broth with carrot, celery, and onion in 3.5 cups of water, reducing it to 2 cups during cooking.

  • When the oil is hot, I add the cut pumpkin and let it cook for a few minutes.

  • I add a ladle of vegetable broth and let the pumpkin cook for 10 minutes; I mash some pieces to make it creamy.

  • I add the rice to the pumpkin and, as it dries out, I moisten with the vegetable broth. If you don’t have time or ingredients to prepare it, just boiling salted water is fine.

  • Finish cooking with fresh rosemary sprigs.

  • Here it is, ready the rosemary and pumpkin risotto.

Tips

To prepare the vegetable broth, I would recommend adding the yellow onion cut in half with all the peel: this gives it that nice golden color to the broth.

Recipe from the Heart

The creamy pasta and chickpeas is my recipe from the heart, especially when I need a hug.

https://blog.giallozafferano.it/vaipinacucina/pasta-e-ceci-cremosa/

https://blog.giallozafferano.it/vaipinacucina/pasta-e-ceci-cremosa/

FAQ (Questions and Answers)

  • How much broth is needed to cook risotto?

    The average broth is double the quantity of rice and sometimes even twice the weight of the rice.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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