The pumpkin and speck risotto is a creamy and tasty first course, ideal for autumn and winter.
This recipe is easy to make and perfect for any occasion, even when you crave a comforting dish with a genuine flavor.
With few ingredients and some small tricks, you will get a creamy risotto rich in taste!
For more recipes, check out the collection:
Pumpkin First Courses
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup rice
- 1 3/4 cups pumpkin
- 3.5 oz speck
- 1/2 cup grated Parmesan
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pumpkin and speck risotto, wash and clean the pumpkin, remove the skin, seeds, and internal filaments; then cut it into cubes.
Heat the oil in a pot, add the chopped onion, and let it soften over very low heat for about 10 minutes. When it becomes tender and transparent, add the diced pumpkin.
Mix well and deglaze with hot water or broth. Cook the pumpkin, stirring often and adding more water or broth as needed.
Cut the speck into strips, then sear it in a pan with a drizzle of oil to make it crispy.
Add the rice to the pumpkin, adding water or broth, one ladle at a time, stirring often, until the rice is cooked according to the times indicated on the package.
Towards the end of cooking, add the speck and adjust the salt.
When the rice is cooked, turn off the heat and stir in the grated Parmesan.
Mix well and serve hot. Enjoy your meal!
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