The pumpkin and parmesan risotto is a creamy, colorful, flavorful first course, a tasty preparation to serve both for a family lunch and for an important dinner. And if you want to give a crunchy touch, add some toasted and chopped hazelnuts which go perfectly. The pumpkin and parmesan risotto is a simple recipe that makes a great impression at the table, so write down the recipe and try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups Vialone Nano rice
- 2 1/2 cups pumpkin
- 1/2 cup onion
- 1/3 cup white wine
- 6 1/3 cups vegetable broth
- 3/4 cup grated parmesan cheese
- 1/4 cup butter
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste parmesan flakes (for garnish)
- to taste chopped parsley (for garnish)
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Chopper
- 1 Saucepan low edge
- 1 High-edge Saucepan
- 1 Spatula
Steps
Prepare the vegetable broth. Clean the pumpkin by removing the skin and seeds. Cut it into cubes. Peel the onion and chop it. In a low-edge saucepan, put the two tablespoons of oil, the onion, and the pumpkin, season with salt, cover and cook over medium heat, stirring occasionally. When the pumpkin is cooked, blend it. In a high-edge saucepan, put 20 grams of butter, let it melt, then add the rice and let it toast. Wet with the white wine and let it evaporate. Cook the rice over moderate heat, adding the hot broth a little at a time. Halfway through cooking, add the blended pumpkin, which must be hot to be added to the cooking rice. When the rice is cooked, stir in the remaining butter and grated cheese. Serve the risotto ‘all’onda’ and garnish with chopped parsley and parmesan flakes.
Notes
For a more intense flavor, you can use sage instead of parsley: chop a leaf and put it in cooking with the rice from the toasting with butter, and then before serving, add a little more, always chopped, for garnish.
Recipe source: Easy with taste September 2024.
