The stringy pumpkin risotto is a dish that I prepare at least once a week at my house. Everyone really likes it, it’s easy, and for me, it’s a real treat. I now always choose the Vanity pumpkin, which has a texture and taste that resembles chestnut, but we can easily use any pumpkin we prefer or the one typical of our area. If you love stringy risottos, try the pizzaiola risotto! Let’s get to work and prepare the stringy pumpkin risotto together. If you love risottos, read the recipes I leave here below, all to try!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing stringy pumpkin risotto
- 1.3 lbs pumpkin
- 2 tbsps extra virgin olive oil
- 1 onion
- 11 oz Carnaroli rice
- 4.2 cups vegetable broth
- Half glass dry white wine
- 3.5 tbsps butter
- 1.8 oz Parmesan cheese
- 4.2 oz Asiago cheese
- to taste salt and pepper
Tools for preparing stringy pumpkin risotto
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- Casserole
Preparation of stringy pumpkin risotto
To prepare the stringy pumpkin risotto, start with the pumpkin cooking. Thinly slice the onion and let it soften with a little oil. Clean the pumpkin. To remove the skin more easily, steam it for a few minutes. Cut it into small pieces, add to the onion, and cook until it starts to break down (it will take about 20 minutes) with the help of some vegetable broth.
Add the rice and toast it for a few minutes. Deglaze with the wine. Bring it to cook by gradually adding the broth and stirring often.
Remove the rice from the heat, adjust the salt and pepper, add the butter, which should be very cold in pieces, and the grated cheese. Let it rest for 5 minutes and stir. Add the Asiago cheese in cubes, stir, let it rest a couple of minutes. Plate and serve hot
Storage
The risotto should be prepared and consumed immediately. It will be perfect the next day as fried rice.
