Pumpkin risotto is a traditional dish from Northern Italy, typically autumnal, and very simple to make. The pumpkin, cut into small cubes, is cooked with the rice, without being blended and without the addition of cream or milk, resulting in a creamy and velvety texture. The variety of pumpkin I chose is the butternut squash or violin squash. This pumpkin has a very sweet flavor and a nutty taste, and it is ideal for risottos, velvety soups, and gnocchi. Additionally, it can be stored in a dark, cool, and dry place until the next year’s harvest. Pumpkin risotto is a naturally gluten-free dish.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups Vialone Nano rice
- 14 oz pumpkin (peeled)
- 1 shallot
- 1/2 glass dry white wine
- 2 tbsps extra virgin olive oil
- 0.7 oz butter
- salt
- pepper
- 1.8 oz grated Parmesan cheese
- 1.8 oz butter (for creaming)
- 2 cups vegetable broth
Tools
- 2 Pots
- 1 Knife
Steps
Clean the pumpkin and cut it into cubes of about 0.4 inches. Chop the shallot and put it in a pan with 2 tablespoons of oil and 0.7 oz of butter. Heat on low and stew for 2 minutes.
Add the pumpkin and let it flavor for 5 minutes. Add two ladles of broth and cook the pumpkin until completely dry.
Pour the rice and toast it. Deglaze with wine and let the alcohol evaporate.
Add the broth a little at a time and cook the risotto.
Cream with Parmesan and butter off the heat. Cover and let rest for 2 minutes.
Serve immediately.
Tips
You can also choose another variety of pumpkin like Marina di Chioggia or Hokkaido with a chestnut and nut flavor.
If you don’t want to use butter, try creaming with extra virgin olive oil or lard, but in this last case, it is not suitable for vegetarians.
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