Creamy Pumpkin Risotto an economical seasonal first course and very creamy that we can make using Carnaroli, Roma, or Arborio rice.

Risotto is not simple to make because it can easily turn into ‘rice with’ and we lose the creaminess that should characterize it on the plate we serve at the table.

There are many varieties of rice, each with specific characteristics that make it perfect for a certain recipe, and it’s easy to make mistakes unfortunately.

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I have opened a recipes channel open to everyone and free on WhatsApp with no notifications and no sound. You can join 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 the ones that intrigue me the most are:

Difficulty: Medium
Cost: Very economical
Rest time: 3 Minutes
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

5.6 oz rice (I use Roma)
10.6 oz pumpkin (Violina or Butternut variety)
1/3 onion (medium-sized onion)
2 tablespoons extra virgin olive oil
0.7 oz butter
to taste vegetable broth
2.5 oz white wine (still)
to taste Grana Padano, grated
to taste salt
to taste pepper

Tools

#ADV

Knives
Cutting Boards
Pans
Casseroles

Steps

1) Remove the pumpkin skin and any internal fibers, then cut it into cubes.
2) In a pan, add extra virgin olive oil and the touch of butter, and once they are at temperature, add the peeled and finely chopped onion, letting it fry for a few minutes. Add the pumpkin and cook for about 15 minutes.
3) In a new pan, toast the grains of rice for a couple of minutes while stirring well.
4) Deglaze with the white wine, and once it has evaporated, add it to the pumpkin casserole and continue cooking, letting the rice cook al dente for the necessary time, adding some ladles of broth as needed.
5) If we want to enrich it with speck or prosciutto, add it 10 minutes before the complete cooking time. If we prefer to add an aromatic herb, add it just 2/3 minutes before turning off the flame.
6) Once cooked, mix with the grated Grana Padano and sprinkle with freshly ground pepper.
Here is the creamy pumpkin risotto ready … enjoy your meal!
Annalisa
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Annalisa says…

Pumpkin risotto can be enriched with other ingredients such as:

1) diced speck added halfway through cooking or prosciutto;

2) chopped sage or chopped rosemary; sage is more delicate, rosemary has a very strong flavor… choose according to your personal taste as always!