Creamy pumpkin risotto is an affordable seasonal first course and extremely creamy, which we can make using Carnaroli, Roma or Arborio rice.
Risotto is not an easy dish to prepare because it can quickly turn into “rice with” and we lose the creaminess that should characterize it in the dish we serve at the table.
There are many varieties of rice, each with certain characteristics that make it perfect for a specific recipe, and sometimes it’s unfortunately easy to get it wrong.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the blog, I have already published other risotto recipes, and those I find most intriguing are:
- Difficulty: Medium
- Cost: Very affordable
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5.5 oz rice (for me Roma)
- 10.5 oz pumpkin (Violina or Butternut variety)
- 1/3 onion (medium-sized onion)
- 2 tablespoons extra virgin olive oil
- 0.7 oz butter
- as needed vegetable broth
- 2.5 oz white wine (still)
- as needed grated Grana Padano
- as needed salt
- as needed pepper
Tools
#ADV
- Knives
- Cutting Boards
- Pans
- Pots
Steps
1) Remove the pumpkin skin and any internal filaments, then cut it into cubes.
2) In a pan, add extra virgin olive oil and a touch of butter, and when they are at temperature, add the peeled and finely chopped onion, letting it sauté for a few minutes. Add the pumpkin and cook it for about 15 minutes.
3) In a new pan, pour the rice kernels and let them toast for a couple of minutes, stirring well.
4) Deglaze with white wine and as soon as it has evaporated, add it to the pot with the pumpkin and continue cooking, letting the rice cook al dente for the necessary time and adding a ladle of broth as needed.
5) If you want to enrich it with speck or cured ham, add it 10 minutes before complete cooking; if you prefer to add an aromatic herb, add it just 2/3 minutes before turning off the heat.
6) Once cooked, stir in grated Grana Padano 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 can be enriched with other ingredients such as:
1) speck cubes added halfway through cooking or cured ham;
2) chopped sage or chopped rosemary, sage is more delicate, rosemary has a very strong flavor…choose based on your personal taste as always!
