The Pumpkin and Stracciatella Risotto is a deliciously creamy first course that is easy to prepare, perfect for the fall season. Among the recipes we love to prepare with pumpkin, pumpkin risotto certainly ranks among the top. With its creaminess and delicate flavor, it is indeed an irresistible dish, which lends itself to countless variations because just add a few new ingredients to create a new risotto each time. Today we offer you a risotto with pumpkin in two textures, diced and in puree, served with a cloud of stracciatella, crunchy hazelnuts, and the aroma of sage. This way, a dish is born that is so creamy and flavorful that it’s impossible to resist!
The preparation is very simple: we cook minced garlic and onion with shredded sage in oil and butter in a wide pan. Add the pumpkin and cook for about twenty minutes until tender. Puree part of the pumpkin and add the rice to the remaining to toast it. Deglaze with white wine and, once evaporated, continue cooking the risotto by adding hot vegetable stock and stirring continuously. At the end, season with salt and pepper, mix with butter and pumpkin puree, and plate the risotto with stracciatella, hazelnuts, and sage.
In no time, we can bring to the table a risotto that can be enjoyed on any occasion, from weekday lunches to family Sundays or dinners with friends. All you have to do is get all the ingredients to prepare this fabulous pumpkin stracciatella and hazelnut risotto as soon as possible!
Also discover:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to prepare Pumpkin and Stracciatella Risotto
- 1 1/2 cups Carnaroli rice
- 4 cups pumpkin (Butternut or Delica)
- 5 oz stracciatella
- 1 3/4 oz hazelnuts
- 1/2 cup white wine
- 1 quart vegetable broth
- 1 onion
- 1 clove garlic
- sage
- 1/4 cup butter
- extra virgin olive oil
- salt
- pepper
Tools to prepare Pumpkin and Stracciatella Risotto
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Stovetop
- 1 Immersion Blender
Steps to prepare Pumpkin and Stracciatella Risotto
Prepare the pumpkin and stracciatella risotto with hazelnuts by first cleaning the pumpkin: remove the skin, seeds, and inner filaments, then cut it into slices and then into cubes.
Peel the onion and garlic clove and chop them. Wash and dry the sage leaves and slice them into strips.
Pour the oil into a wide pan along with 2 tablespoons of butter and add the chopped onion, garlic, and sage.
Let them cook gently for about ten minutes, then add the pumpkin and cook for about twenty minutes, occasionally adding hot water or broth.
When the pumpkin is tender, take a third and blend it with an immersion blender or mixer to obtain a puree and set it aside.
Meanwhile, pour the rice into the pan and toast it. Pour in the wine and let it evaporate, then when the wine has completely evaporated, start adding a ladle of hot vegetable broth at a time and continue cooking, stirring the risotto often and gradually adding the broth.
At the end of cooking, season with salt and pepper and off the heat, cream with butter and the reserved pumpkin puree.
Plate the pumpkin risotto by adding a few tablespoons of stracciatella, some hazelnuts, and a drizzle of raw olive oil to each plate.
Serve the pumpkin and stracciatella risotto with hazelnuts piping hot.
Simo and Cicci recommend
This risotto is best eaten freshly made, but if there’s any leftover, you can store it in the fridge for 1-2 days and then use it to make meatballs or arancini, or for rice pies in the oven or in a skillet.
You can replace hazelnuts with other types of nuts like walnuts, almonds, or pistachios.
FAQ (Questions and Answers)
How to make vegetable broth at home?
You can make vegetable broth at home simply by combining in a pot cleaned and diced vegetables such as two onions, a potato, a carrot, a celery stalk, and parsley, then adding about 2 quarts of water and salt. Cook covered for about an hour from the first boil. When the broth is ready, strain it and it’s ready to use.
