Pumpkin and smoked scamorza risotto is a tasty and stringy main course, one of those dishes that warms you during the cold autumn or winter days. The pumpkin and smoked scamorza risotto is also perfect for special occasions. Instead of smoked scamorza, you can use smoked provolone. I recommend checking out other autumn risotto ideas in this collection of AUTUMN RISOTTOS and all the autumn recipes. I’m sure you’ll find other ideas to try. Now let’s see how to make pumpkin and smoked scamorza risotto, and if you try it, let me know. Barbara
I also recommend trying these first course recipes with pumpkin:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups rice
- 1.75 oz onion
- 14 oz pumpkin
- 3.5 oz smoked scamorza cheese
- 1 knob butter
- 4 cups vegetable broth
- to taste salt
- to taste extra virgin olive oil
- 1.75 oz grated cheese
How to prepare Pumpkin and Smoked Scamorza Risotto
Let’s start preparing the pumpkin and smoked scamorza risotto. Clean the pumpkin, remove the seeds and peel, and then cut it into small pieces. Clean the onion and finely chop it, cut the scamorza into pieces.
Pour the chopped onion, pumpkin, and some water into a pan, put on the heat and cook for 15 minutes, stirring occasionally, then season with salt. Remove the pumpkin from the pan, place it on a plate, and set aside.
In the same pan where you cooked the pumpkin, add a drizzle of oil and put on the heat. When the pan is hot, add the rice and toast it for about 2 minutes, stirring often so it doesn’t burn.
Add the pumpkin to the rice and mix well, add vegetable broth one ladle at a time when the rice needs it, always stirring. Then add the smoked scamorza and when the rice is cooked but still firm to the bite, turn off the heat, stir in the butter and grated cheese, adjusting salt if necessary. Serve the pumpkin and smoked scamorza risotto hot.
How to store pumpkin and smoked scamorza risotto
Store it in the refrigerator for 2 days, although I recommend consuming it as soon as it’s ready.
