We have made many pumpkin risottos, and more or less the ingredients to pair with it are predictable. Generally, to contrast the sweetness of the pumpkin, it’s appropriate to balance the flavor with something quite savory and tangy.
In this recipe, I thought of using salami, which will play the role of the balancer and a less predictable ingredient, fava beans!
Honestly, I was able to appreciate a truly special result! Excellent flavors combined give the palate a pleasant and fine experience.
Related recipes:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For the risotto with pumpkin, fava beans, and salami
- 10 oz fava beans
- 1 tablespoon granular broth cube
- 1 white onion
- 5.3 oz small salami
- 21 oz pumpkin
- as needed extra virgin olive oil
- 14 oz Roma rice
- 1 small glass white wine
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon grated Grana Padano
Tools
- Casserole
Steps
To make the Risotto with Pumpkin, Fava Beans, and Salami
To start, blanch the fava beans in salted water for about 20 minutes or until the fava beans are cooked.
In the meantime, fill a pot with water and heat it with the granular broth cube, keeping it on the stove throughout the preparation (We will need it to continuously hydrate the risotto until the end). Meanwhile, dice the small salami and pumpkin, and do the same with the onion.
When the fava beans are cooked, proceed by removing the skin, putting them temporarily aside in a bowl.
At this point, sauté the onion with extra virgin olive oil in a fairly large casserole. Then toast the rice for a few minutes, stirring everything, and finally deglaze with the white wine for about 30 seconds over high heat.
Continue by adding the pumpkin and a few ladles of hot broth, stir everything and add salt and turmeric. Repeat the action of adding ladles of broth every time the liquid has been absorbed until the rice is fully cooked (it will take about 20 minutes).
To complete, after the last ladles of broth and when the rice is well cooked, add the salami and fava beans. Stir everything and remove the rice from the heat. Finally, to make it creamy, add the grated cheese and stir for a few seconds.
To finish, plate the portions in soup plates and top with some fava beans and cubes of salami. Sprinkle with pepper to taste and serve.
Tip!
The leftover risotto can be stored in the fridge for a few days and heated when needed before being consumed.
FAQ (Questions and Answers)
Can I use other types of rice?
Besides Roma, you could use Carnaroli or Arborio rice.
