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 to dirty, you’ll bring to the table a dish that conquers at the first taste. The natural sweetness of the pumpkin – I used the Hokkaido variety, but you can choose your favorite – pairs magnificently with cheese, as already experimented in pumpkin and gorgonzola risotto, in pumpkin flan with parmesan fondue or on pumpkin and taleggio crostini. In this recipe, I chose a sweet provola, which added at the end of cooking, melts beautifully, giving a stringy creaminess to practically every bite. For a richer and more substantial version, you can add crumbled sausage, to be 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 the 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: Autumn, 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 11 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 Stringy Pumpkin and Provola Risotto
- 1 1/2 cups Carnaroli rice
- 1 lb pumpkin (peeled and seeded)
- 4 oz provola
- 1/4 onion
- 3 tbsp extra virgin olive oil
- 2 tbsp 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 Prepare Creamy Pumpkin and Provola Risotto
To prepare pumpkin and provola risotto, start by slicing the pumpkin. Remove the seeds, the internal filaments, and with a sharp, heavy knife, remove the peel (1). Then cut the pumpkin into fairly large pieces (2). Cut the provola into cubes 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 absorb the flavors for about a minute. Then pour in 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 moisten with some boiling broth (9).
Cook the pumpkin risotto for about 15 minutes, stirring often (10) and adding more boiling broth every time the previously added broth is absorbed. When the rice is cooked, the pumpkin will have formed a nice cream (11). Adjust the salt and add a pinch of pepper. Then turn off the heat and add the butter in pieces (12).
Stir for a few seconds and, when the butter is absorbed, also add the Parmesan (13). Stir again for a few seconds and finally add the provola (14), stirring immediately to melt it slightly (15).
Serve the pumpkin and provola risotto immediately.
Storage
If any risotto is left over, you can store it in a glass container in the refrigerator for a couple of days. You can then use it to make supplì or pan-fried rice.
Tips and Variations
If you prefer, you can make this risotto using already cooked pumpkin (baked or microwaved). In this case, toast the rice in the onion sauté, deglaze with the broth, and then add the already 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 for a nice stringy effect. Another alternative is to grate some Pecorino Romano over the plated risotto, using a grater with large holes.
Many cheeses pair well with the flavor of pumpkin: taleggio, gorgonzola, scamorza, brie… even mozzarella can work for a nice stringy effect. Another alternative is to grate some Pecorino Romano over the plated risotto, using a grater with large holes.
