Pumpkin risotto, a classic main course from my region that I have been eating since I was a child. Ideal in the cold season and easy to prepare, it is perfect for a simple dinner. This risotto has a delicate taste and you will surely like it.
This is the classic recipe that my mom prepared, before her my grandmother, and I still make it. I start with a sauté of onion, add the pumpkin, the broth, and then I also add the rice and cook it.
This risotto should not be dry: it is halfway between a risotto and a soup, so add some hot broth until you get the perfect consistency.
I often make risottos, especially when it starts to get cooler: they are comforting and full of flavor. To prepare this, if you don’t have fresh pumpkin available, you can easily use frozen one.
You can cook this risotto in the traditional way, patiently stirring on the stove, or use a cooking robot like the Thermomix, to make everything even more practical. At the end of the recipe, you will find both preparation methods.
Also read all my Thermomix recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stove, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cup rice
- 1.5 cup pumpkin
- 1/4 cup white onion
- 1.5 tbsp extra virgin olive oil
- 4 cup vegetable broth
- 1/2 cup grated Parmesan
- salt
Steps for Pumpkin Risotto
First, chop the onion and cut the pumpkin into pieces about 3/4 inch in size.
Heat the oil in a pot and sauté the onion for 3 minutes, stirring occasionally. Then add the pumpkin, 1/2 cup of broth, and cook for 5 minutes.
At this point, add the rice, a ladle of broth, and stir. As the risotto dries, add more broth and continue to stir. If it dries too much at the end of cooking, add a little broth because it should be very soft.
Once the rice is cooked, turn off the heat and add the grated Parmesan and adjust the salt.
Stir well to combine the ingredients, divide into plates, and serve immediately.
Place the chopped onion in the bowl and chop for 5 seconds at speed 5. Gather down with the spatula and add the extra virgin olive oil.
Sauté for 3 minutes at 248°F, speed 1, then add the pumpkin cut into 3/4 inch cubes and 1/2 cup of broth, then cook for 5 minutes at 212°F, reverse counterclockwise, spoon speed.
At this point, add the rice and the remaining broth, stirring thoroughly with the spatula to move the rice. Cook for 15 minutes at 212°F, reverse counterclockwise, speed 1.
If it dries too much at the end of cooking, add a little broth because it should be very soft.
Taste the rice and, if necessary, adjust the salt, add the grated Parmesan and stir, then combine for 1 minute, reverse counterclockwise, speed 1.
Let the rice rest for 1 minute in the bowl, then divide into plates and serve immediately.
