The pumpkin and speck risotto is a timeless first course of Italian cuisine, appreciated for its enveloping creaminess and the tantalizing contrast between the softness of the rice and the crunchiness of the speck. Originating from Northern Italy, particularly from Lombardy and Trentino-Alto Adige, this dish has its roots in peasant tradition, where simple and genuine ingredients transform into an extraordinary experience.
Autumn, with its palette of warm and enveloping colors, brings with it the desire for comforting and flavorful dishes. Among the most beloved recipes of this season, the pumpkin and speck risotto is the undisputed protagonist, the union between the sweetness of the pumpkin and the savoriness of the speck is a classic that never disappoints. By following the recipe step by step, you will be able to prepare a creamy and flavorful pumpkin and speck risotto. Whether you are an expert cook or a beginner in the kitchen, this recipe is designed to ensure guaranteed success.
If pumpkin never tires you, also try:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 690.62 (Kcal)
- Carbohydrates 93.68 (g) of which sugars 6.02 (g)
- Proteins 27.90 (g)
- Fat 22.86 (g) of which saturated 6.78 (g)of which unsaturated 6.98 (g)
- Fibers 2.49 (g)
- Sodium 2,015.73 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Speck Risotto
- 7 oz Carnaroli rice
- 9 oz delica pumpkin (already cleaned)
- 1.75 oz red onion
- 2 cups vegetable broth
- 3.5 oz sliced speck
- 0.7 oz Parmigiano Reggiano DOP
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 sprig rosemary
Tools
- Wok
- Wooden spoon
How to make Pumpkin and Speck Risotto
To make pumpkin and speck risotto, first prepare the vegetable broth and keep it warm (here’s my recipe). Chop the onion with a knife, wash the rosemary and dry it well. Cut the pumpkin into cubes.
In a large pan, add the oil, heat it, add the onion and rosemary, and sauté for a few minutes.
Add the cubed pumpkin, season with salt and pepper, and cook for 10 minutes over medium heat. Add the rice and cook, adding a ladle of hot broth each time the previous one is absorbed by the rice.
Meanwhile, slice the speck into strips. When there are about 2 minutes left until the risotto is done, add the speck.
Turn off the heat, add the grated cheese and stir. Plate the risotto and finish with a small sprig of rosemary. Enjoy your meal!
Preservation
The pumpkin and speck risotto should be consumed immediately, but if there are leftovers, you can store it in the fridge for up to 2 days. To reheat it, add a little vegetable broth.
FAQ
What type of pumpkin is best for risotto?
The most suitable varieties are Delica or Butternut squash, as they have sweet and not too watery flesh that melts well during cooking.
Can I use diced speck instead of sliced?
Yes, diced speck is perfect for a more rustic pumpkin and speck risotto. Sauté it first to make it crispy.
How to make pumpkin and speck risotto creamier?
Stir the risotto with cold butter and parmesan at the end of cooking. The creaminess also depends on the quality of the rice used.
What rice is best for pumpkin and speck risotto?
Carnaroli is ideal because it retains its texture and absorbs flavors well, but Arborio is also suitable.
Can I prepare autumn pumpkin risotto in advance?
It is best enjoyed freshly made, but you can cook the pumpkin in advance and store it in the fridge for 1-2 days.
How to make this risotto more flavorful?
Add a savory cheese like pecorino for more contrast.
Can I make a vegetarian version of pumpkin and speck risotto?
Yes, omit the speck and replace it with sautéed mushrooms, toasted nuts, or smoked cheese.
Can pumpkin and speck risotto be frozen?
It is not recommended: the risotto loses creaminess and texture after freezing.
