If you’re looking for an easy, tasty recipe perfect for cooler days, pumpkin and pea risotto is just what you need.
It’s a creamy first course, rich in flavor, and with colors that instantly bring cheer to the table. 😀
In this version, I wanted to add a cheesy touch with the Galbanino, which melts at the end and makes it even more enveloping.
The preparation is simple and accessible to everyone. Start with a light sauté of garlic and oil, then add the pumpkin and peas, which should be browned for a few minutes. After that, add the rice, toast it well for two minutes, and begin to pour in the hot broth a little at a time, as tradition dictates. When the risotto is almost ready, add diced Galbanino and proceed with the final creaming using butter and grated cheese.
The result? A creamy, fragrant pumpkin and pea risotto with a cheesy heart that conquers at the first bite. Ideal for a family dinner or to impress guests with a vegetarian dish full of flavor.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients
- 16.6 oz pumpkin
- 10.6 oz peas
- 1.5 cups rice
- 1.75 oz Parmesan cheese
- 2.8 tbsp butter
- 3.5 oz Galbanino cheese
- salt, oil
- garlic
Tools
- 1 Pot pots
- 1 Cutting Board cutting board
Steps
Preparing pumpkin and pea risotto is very simple. In a large pan, heat the oil with the whole garlic clove.
Add the pumpkin and peas and sauté for 5-6 minutes, stirring often.
Pour in the rice and toast for about 2 minutes until it becomes slightly translucent.
Start pouring the hot broth gradually, stirring and allowing it to absorb before adding more.
Cook the risotto for about 15-18 minutes, seasoning with salt and pepper, and when 2-3 minutes remain, add the diced Galbanino and stir until it melts.
Turn off the heat and stir in butter and grated cheese to achieve a creamy consistency.
The pumpkin and pea risotto is ready!
✨Tips for a Good Risotto
Choose the right rice: For a creamy and well-bound risotto, use Carnaroli or Arborio rice. They have large grains and are resistant to cooking.
Toast the rice well: The initial toasting is essential to seal the starch and achieve uniform cooking. 2 minutes over medium heat is enough.
Broth always hot: Pour the broth a little at a time and always hot, so you don’t interrupt the cooking and maintain creaminess.
Sweet and firm pumpkin: Prefer varieties like Delica or Mantovana, which have firm and flavorful flesh, perfect for risotto.
Galbanino or other melting cheese: If you don’t have Galbanino, you can use sweet Scamorza, Provola, or even well-drained Mozzarella.
Final creaming: Turn off the heat before creaming with butter and cheese. This step makes the risotto velvety and rich.
Want an extra touch? Add a sprinkle of nutmeg or some fresh thyme leaves to scent the dish.
