Creamy and simple: pumpkin risotto, grandma’s rice recipe cooked traditionally with a few basic ingredients like pumpkin, onion, broth, and white wine for cooking, a delicate autumn risotto dish that the whole family will enjoy.
If you are wondering what to add to pumpkin risotto to make it even more flavorful, then I recommend trying the version with pumpkin and speck, or with sausage or bacon, keeping this one as the basic recipe. In short, many variants to try to discover new and tasty pumpkin recipes.
Follow me in the kitchen and let’s see together how to prepare this creamy pumpkin risotto.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 595.46 (Kcal)
- Carbohydrates 72.69 (g) of which sugars 4.14 (g)
- Proteins 13.87 (g)
- Fat 23.43 (g) of which saturated 15.03 (g)of which unsaturated 8.27 (g)
- Fibers 1.76 (g)
- Sodium 1,547.32 (mg)
Indicative values for a portion of 457 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Carnaroli rice
- 1 lb pumpkin (10.5 oz cleaned pulp)
- 1 quart vegetable broth
- 1 glass white wine
- 5 1/2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1 onion (small)
- 2 sprigs rosemary
- q.b. salt
- q.b. pepper
Tools
- Blender
- Small saucepan
- Casserole
Recipe
First, remove the skin from the pumpkin and after cleaning it, cut it into cubes. Transfer it to a casserole with 2 tbsp of butter, a ladle of broth, and cook for 30 minutes.
Once the pumpkin is cooked, blend it with a mixer and keep it warm with a lid.
Now chop the onion and sauté it in a pan with a knob of butter (or two tablespoons of oil).
Add the rice, toast for a few minutes, then pour in the white wine, stir, let it evaporate and add a couple of ladles of broth.
Immediately after, incorporate the pumpkin puree, adjust the salt, and cook the rice by adding the remaining broth little by little (it usually takes 15-18 minutes).
Finally, make the creaming: off the heat, add the grated Parmesan, the remaining butter, and a grind of pepper if desired.
Now that your pumpkin risotto is ready, all that’s left is to serve it. I recommend decorating each dish with chopped rosemary, which not only looks lovely but also adds a pleasant taste to the dish. Enjoy your meal!
Storage and Tips
Storage: It is best to consume pumpkin risotto immediately. However, if you have leftovers, you can store them in the fridge for 1-2 days in an airtight container.
Tips: If you like chunks of pumpkin in the risotto, you can mash it with a fork after cooking instead of blending.
Pepper and rosemary are optional, you can choose to add them or not based on your taste.
If you want an even creamier risotto, try substituting Parmesan with Taleggio or Provola.
If you want to avoid using white wine, you can cook the rice with just broth.
The cooking time may slightly vary depending on the rice used, I always recommend checking the instructions on the package.
