Pumpkin Risotto with Cookeo is a very easy first course to make thanks to the legendary Cookeo that has been really saving me in many situations lately!
Pumpkin risotto is truly one of my passions, I love it like this, without other flavors covering the taste of pumpkin, so I don’t add bacon, sausage, or other ingredients that might add saltiness or aromas to the pumpkin.
To prepare this delicious risotto you will need very few ingredients, and very little time!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 1/3 cups vegetable broth
- 1 1/2 cups Carnaroli rice
- 9 oz pumpkin
- 1 yellow onion
- extra virgin olive oil
- salt
- 3 tbsps butter
- 1/2 cup Parmigiano Reggiano DOP
Steps
To prepare the pumpkin risotto with Cookeo, first clean the pumpkin, cut it into slices, remove the seeds and peel, and then cut it into small cubes.
Then peel the onion and chop it very finely with a knife or mezzaluna.
Pour a drizzle of oil into the Cookeo, start the manual browning-high program, and when the oil is sizzling, add the onion.
Stir a little and then add the pumpkin cubes.
Wait for the program to finish preheating, but you will notice that the pumpkin and onion will already be sizzling.
Add the rice and toast it.
Adjust the salt to taste and let it brown for two minutes, until the rice is completely translucent.
At that point, add all the broth and stir.
End the browning program by going back with the arrow, and start the “pressure” program for 12 minutes.
Close the lid and seal the valve.
Once the program is finished, open the lid safely, and stir.
Turn off the Cookeo, then add a pat of butter and the Parmigiano.
Stir vigorously to mix, then serve hot.
STORAGE
I recommend preparing and consuming the pumpkin risotto with Cookeo immediately; if there are leftovers, you can store it in the fridge for up to two days, closed in an airtight food container.
