Today I prepared a super autumnal recipe: pumpkin and guanciale risotto.
It’s an exceptional, flavorful dish and above all, very simple to make.
If you also love the taste of smoked provola, you can add it easily, it pairs perfectly!
Also, try the delicious pumpkin gnocchi very easy and tasty or the soft pumpkin pan brioche for breakfast.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 791.84 (Kcal)
- Carbohydrates 82.08 (g) of which sugars 5.16 (g)
- Proteins 12.78 (g)
- Fat 42.67 (g) of which saturated 15.13 (g)of which unsaturated 21.70 (g)
- Fibers 1.97 (g)
- Sodium 415.66 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Pumpkin and Guanciale Risotto
- 2 cups Carnaroli rice
- 1.3 lbs pumpkin (flesh)
- 7 oz guanciale
- 1 glass dry white wine
- as needed vegetable broth (onion, celery, salt, carrot, water)
- 1 onion
- as needed extra virgin olive oil
- as needed Parmigiano Reggiano DOP (grated)
- 1 tablespoon butter (frozen)
Tools
- 1 Pan
Preparation of Pumpkin and Guanciale Risotto
Cut the guanciale into half-inch slices, after removing the rind, then cut it into strips. Sauté the guanciale in a pan (without adding fats) until it becomes crispy.
Set aside.
In a saucepan, toast the rice grains well without adding anything. Just rice!
Then deglaze with white wine and let it evaporate well.
In a small pot, sauté the onion with extra virgin olive oil over very low heat. Set this aside as well.
Moisten the rice, 1-2 ladles at a time, with your boiling vegetable broth. The rice should always simmer.
After 5 minutes of cooking, add the pumpkin cut into small cubes.
Continue cooking the rice, always adding the broth.
When there is 1 minute left before the end of cooking, add the crispy guanciale and the onion you set aside to the risotto.
Finally, remove the risotto from the heat and add the cold butter from the refrigerator (better if from the freezer), Parmesan, and then move the pot back and forth quickly creating a wave.
Serve the pumpkin and guanciale risotto with a bit of chopped parsley, pepper, and if you prefer, a bit more Parmesan or Pecorino.
Adriana’s Advice
You can give an even more autumnal touch by adding crumbled boiled chestnuts one minute before removing the risotto from the heat!
