Pumpkin risotto is one of the autumn-winter pleasures I love the most, but have you tried pumpkin risotto with stracchino? It’s enveloping, creamy, delicious, and uniquely tasty. I always prepare it with Delica pumpkin, but even the pumpkin typical of your region will work just fine. Served hot, it warms the heart and soul. Let’s get to work and prepare pumpkin risotto with stracchino together.
If you like pumpkin recipes, here are some delicious ideas!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Stracchino Risotto
- 1 1/2 cups Carnaroli rice
- 3 tbsps chopped celery, carrot, and onion
- 3 tbsps extra virgin olive oil
- 7 oz pumpkin pulp
- 4 cups vegetable broth
- 2 tbsps butter
- 1/4 cup grated Parmigiano
- 3 1/2 oz stracchino
- 1 tbsp chopped parsley
Tools
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- Casserole
Steps for Preparing Pumpkin and Stracchino Risotto
First, wash the pumpkin. Cut it into quarters and remove seeds and filaments. Quickly steam it; this will allow you to easily peel it. Then cut it into small pieces.
In a pan, sauté finely chopped celery, carrot, and onion. Add and toast the rice. Deglaze with white wine or a bit of broth. Add the pumpkin and cook it, gradually adding hot broth and adjusting for salt.
When almost cooked, remove from the heat. Add the cold butter and grated Parmigiano. After mixing, add the stracchino and parsley, mixing well. Let it rest for a couple of minutes and serve with a generous sprinkle of black pepper.
Storage
I believe risotto is best when made and eaten fresh, but you can store it for a couple of days in the fridge.
FAQ (Frequently Asked Questions)
What can I use instead of stracchino?
You can use stracchino or gorgonzola.
Can I use only onions in the soffritto?
Yes, of course.
