Creamy pumpkin risotto is a budget-friendly, seasonal and very creamy dish that we can make using Carnaroli, Roma, or Arborio rice.
Risotto is not a simple dish to make because it can quickly turn into “rice with” and lose the creaminess that should characterize it on the plate we serve at the table.
There are many varieties of rice and each of them has certain characteristics that make it perfect for a specific recipe and sometimes it is easy to unfortunately make mistakes.
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On the blog I have already published other risotto recipes and the ones that excite me the most are:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 160 g rice (for me Roma)
- 300 g pumpkin (Violina or Butternut variety)
- 1/3 onion (medium-sized onion)
- 2 tablespoons extra virgin olive oil
- 20 g butter
- as needed vegetable broth
- 70 g white wine (still)
- as needed Grana Padano cheese, grated
- as needed salt
- as needed pepper
Tools
#ADV
- Knives
- Cutting Boards
- Pans
- Casseroles
Steps
1) Remove the pumpkin skin and any inner filaments, then cut it into cubes.
2) In a pan, add extra virgin olive oil and the butter. Once they are at temperature, add the peeled and finely chopped onion, then let this base fry for a few minutes. Add the pumpkin and cook it for about 15 minutes.
3) Pour the rice grains into a new pan, allowing them to toast for a couple of minutes, stirring well.
4) Deglaze with white wine and once it has evaporated, add it to the pot with the pumpkin and continue cooking, letting the rice cook to al dente for the necessary time and adding a ladle of broth as needed.
5) If we want to enrich it with speck or raw ham, add it 10 minutes before full cooking, or if we prefer to add an aromatic herb, add it just 2/3 minutes before turning off the heat.
6) Once cooking is finished, stir with grated Grana cheese and sprinkle with freshly ground pepper.
Here is the creamy pumpkin risotto ready, so… enjoy your meal!
Annalisa
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Annalisa says…
Pumpkin risotto could be enriched with other ingredients such as:
1) speck cubes added midway through cooking or raw ham cubes;
2) chopped sage or chopped rosemary, sage is more delicate while rosemary has a very strong taste… choose according to your personal taste as always!
