Let’s brighten this gloomy day with this pumpkin and zucchini risotto, so creamy, with the color of the sun and a very delicate flavor.
Yes, I know, it’s not zucchini season when pumpkins are around; zucchinis are grown in greenhouses, and when zucchinis have matured in the sun, it’s still too early for pumpkins… so what do we do?
Today I slipped, and I bought a zucchini, my bad.
The pumpkin was a delica, which I find ideal for risottos and soups. But if you can’t find it, a violina or a butternut will also work. What’s your favorite pumpkin? Let me know. To peel the pumpkin quickly, I slice it and then use a vegetable peeler. Meanwhile, here are some simple pumpkin recipes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Mediterranean
- Seasonality: Autumn, Winter
Ingredients for Very Creamy Pumpkin and Zucchini Risotto
- 10 oz Vialone Nano rice
- 10.5 oz delica pumpkin
- 1 zucchini
- 1 tablespoon sunflower seeds
- 1.75 oz feta
- 24.7 oz vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 shallot
Tools
- 1 Risotto Pot
- 1 Wooden Spoon
- 1 Spoon
Steps for Delicate Pumpkin and Zucchini Risotto
Heat the vegetable broth. Peel and chop the shallot. Cut the cooked pumpkin into pieces. You can also use raw pumpkin chunks, but know that the risotto will be less flavorful and more watery.
Wash the zucchini, slice it thinly with a mandoline. This time I wanted to toast the rice dry, so I used two pans. In one pan, I put my rice and heated it over medium-high heat, moving it for 3 to 4 minutes until it becomes translucent.
In another pan, pour a tablespoon of extra virgin olive oil, the chopped shallot, and sauté for a few minutes. Then add the toasted rice, pumpkin, zucchini, let it flavor, and start pouring a few ladles of boiling broth.
Add more broth only when the previous one is absorbed and continue until cooked (cooking times depend on the rice, check the package). For Carnaroli, it usually takes 14 minutes.
Turn off the heat, add the tablespoon of extra virgin olive oil, stir in the risotto gently. Finally, add just two drops of lemon juice and adjust the taste if necessary. Plate and crumble a bit of feta on each dish and sprinkle with sunflower seeds.
Tips, Variants, How to Store Risotto
We like our risotto creamy, but if you prefer it firmer, add a few tablespoons less water. Cooking depends on the rice you use.
If you don’t have sunflower seeds, you can use chia seeds or even pumpkin seeds. If you want a completely vegan risotto, use Violife feta, which I find very similar.
For variations, try chestnuts or celery slices instead of zucchini.
The risotto can be stored in the fridge, well closed, until the next day. When serving, reheat it by adding more vegetable broth. Or you can turn it into crispy rice or rice balls.
FAQ (Questions and Answers)
Can I make this risotto with semi-wholegrain rice?
Of course, you can make the same risotto with semi-wholegrain rice, the cooking time changes; instead of 15 minutes from when you add the rice, it takes 35 (check by tasting), and naturally, the rice requires a little more broth during cooking, so keep boiling broth nearby.
Can I make pumpkin risotto with wholegrain rice?
Of course, you can make pumpkin risotto with wholegrain rice in the same way. The cooking time changes; instead of 15 minutes from when you add the rice, it takes 50 (check by tasting), and naturally, the rice requires more broth during cooking, so keep boiling broth nearby. The difference is that whole grain rice, naturally organic, does not release the same starch as white rice, so it tends to stay more in grain.
