Creamy, enveloping, and irresistibly stringy, pumpkin and provola risotto is the perfect comfort food for the coldest nights of the year. With just a few simple steps and only one pot, you’ll serve a dish that wins at the first taste. The natural sweetness of the pumpkin – I used the Hokkaido variety, but you can choose whichever you prefer – pairs beautifully with cheese, as already tested in pumpkin and gorgonzola risotto, in pumpkin flan with parmesan fondue or on pumpkin and taleggio crostini. In this recipe, I’ve chosen a sweet provola, which when added at the end of cooking melts beautifully, providing a creamy, stringy texture with practically every bite. For a richer, more substantial version, you can add crumbled sausage, sautéed at the beginning along with the onion (as in this pumpkin and sausage risotto). Pumpkin and provola risotto is a dish that warms the heart and palate, perfect for making any autumn dinner special!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 464.36 (Kcal)
- Carbohydrates 63.02 (g) of which sugars 3.56 (g)
- Proteins 13.41 (g)
- Fat 17.66 (g) of which saturated 8.19 (g)of which unsaturated 3.87 (g)
- Fibers 1.54 (g)
- Sodium 516.45 (mg)
Indicative values for a portion of 300 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 Creamy Pumpkin and Provola Risotto
- 1 3/5 cups Carnaroli rice
- 1 lbs pumpkin (net of skin and seeds)
- 4.23 oz provola
- 1/4 onion
- 3 tbsps extra virgin olive oil
- 0.7 oz butter
- 1 tbsp Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste pepper
- to taste vegetable broth
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan large, with lid
How to Make Creamy Pumpkin and Provola Risotto
To prepare the pumpkin and provola risotto, start by slicing the pumpkin. Remove the seeds, internal filaments, and with a sharp, heavy knife remove the skin (1). Then cut the pumpkin into not-too-small pieces (2). Dice the provola and set it aside (3).
Finely chop the onion and gently sauté it in a pan along with the oil (4). Then add the pumpkin (5), lightly salt it and let it flavor for about a minute, then dampen it with some hot vegetable broth (6).
Cover with a lid and let it stew over medium heat for 6-7 minutes. When the pumpkin starts to break down (7) add the rice (8). Toast it over high heat for about a minute, then deglaze with some boiling broth (9).
Cook the pumpkin risotto for about 15 minutes, stirring it often (10) and adding more boiling broth each time the previously added one has been absorbed. When the rice is cooked, the pumpkin will have formed a nice cream (11). Adjust the salt and add a dash of pepper. Then turn off the heat and add the butter in pieces (12).
Stir for a few seconds and, when the butter has been absorbed, also add the parmesan (13). Cream for a few more seconds and then finally add the provola (14), stirring immediately to make sure it melts slightly (15).
Serve the pumpkin and provola risotto immediately.
Storage
If there are leftovers, you can store the risotto in a glass container in the refrigerator for a couple of days. You can then use it to make supplì or riso al salto.
Tips and Variations
If you prefer, you can make this risotto using already cooked pumpkin (in the oven or in the microwave). In this case, toast the rice in the onion sauté, deglaze with the broth, and then add the cooked pumpkin cut into pieces.
FAQ (Frequently Asked Questions)
What can I use instead of provola?
Many cheeses pair well with the flavor of pumpkin: taleggio, gorgonzola, scamorza, brie… even mozzarella can work well to achieve a nice stringy effect. Another alternative is to grate pecorino romano on the already plated risotto, using a wide-holed grater.
Many cheeses pair well with the flavor of pumpkin: taleggio, gorgonzola, scamorza, brie… even mozzarella can work well to achieve a nice stringy effect. Another alternative is to grate pecorino romano on the already plated risotto, using a wide-holed grater.
