Risotto-style pasta with pumpkin is an easy main course and very tasty, perfect for cold autumn and winter days. I used ditalini pasta, but you can alternatively use orzo or other small pasta suitable for soups, or even egg pasta. Pumpkin pasta is a dish I love to prepare in many versions by adding other ingredients, so it becomes a different dish to serve. If you also love pumpkin, don’t miss other PUMPKIN RECIPES, I’m sure you’ll find other recipes to try. Now let’s see how to make risotto-style pasta with pumpkin, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing Risotto-style Pasta with Pumpkin
- 5.64 oz ditalini
- 14.11 oz pumpkin
- 1.76 oz onion
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 4.23 cups vegetable broth (or water)
How to Prepare Risotto-style Pasta with Pumpkin
Let’s start preparing the risotto-style pasta with pumpkin by cleaning the pumpkin. Remove the seeds and internal filaments, and also the skin, then cut the pumpkin into small pieces. Clean the onion and finely chop it.
Pour a few tablespoons of extra virgin olive oil into a pan, add the chopped onion and sauté for a few minutes. Add the pumpkin pieces, a pinch of salt, and some vegetable broth. Cook for 10 minutes.
Add the ditalini and broth gradually when the pasta requires it, stirring occasionally to prevent it from sticking to the bottom, and cook the pasta.
Once cooked, adjust the salt, sprinkle with parsley, and if you like, add some grated cheese. Serve the pasta with pumpkin hot.
How to Store Risotto-style Pasta with Pumpkin
Store risotto-style pasta with pumpkin in the refrigerator for 2 days
