Pumpkin risotto can be prepared easily both with a Thermomix (Bimby) and on the stovetop. It’s a simple dish, but very creamy and delicious. An autumn first course that should not be missing from our tables.
Here are some other sweet and savory pumpkin recipes
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Cooking with food processor, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for pumpkin risotto
- 12 oz (about 1 3/4 cups) Carnaroli rice (or Arborio)
- 12 oz (about 2 cups diced) Neapolitan pumpkin
- 28 fl oz (about 3 1/3 cups) vegetable broth
- 2 fl oz (about 1/4 cup) dry white wine
- 2 tbsp extra virgin olive oil
- 10 leaves sage
- 1 clove garlic
- 1 shallot
- 1 pinch salt
- 1 pinch black pepper
- to taste grated Parmesan cheese
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- 1 Pot
- 1 Saucepan
- Knives
- Spoons
Preparation of pumpkin risotto
First, clean the pumpkin by removing seeds and stringy bits, peel it and cut it into cubes about 1×1 cm (about 3/8 x 3/8 inch). Set aside. I prefer the Neapolitan pumpkin because it is easy to find and has a low water content, but you can also use Mantovana or any other variety you have available.
WITH THE THERMOMIX (BIMBY): Put the pumpkin in the bowl and blend for 10 seconds on speed 6, then transfer it to a bowl. In the dirty bowl add the oil, garlic, shallot and sage, blend on turbo for 5 seconds, scrape down with the spatula and cook for 3 minutes at 212°F (100°C), speed 1. Add the rice and toast for 3 minutes at 212°F in reverse mode, speed 1, then deglaze with the wine for 1 minute at 212°F in reverse mode, speed 1.
Add the hot broth and the previously blended pumpkin, mixing with the spatula. Set the rice cooking time at 212°F, reverse speed 1. When there are only a few minutes left, add the Parmesan through the lid opening. Season with salt and pepper and mix well with the spatula at the end.
WITHOUT THERMOMIX: In a small saucepan pour about 2 tsp of oil, add the shallot and the garlic chopped together with the torn sage. Turn on the heat and sauté for a few minutes. Then add the pumpkin cubes and a ladleful of broth. Let cook until the pumpkin becomes soft, then blend thoroughly.
In another pan, heat the remaining oil and toast the rice. Deglaze with the white wine and, once the alcohol has evaporated, add the blended pumpkin. Continue cooking by adding the hot broth little by little. When there are only a few minutes left, add the Parmesan, stir well, then adjust salt and pepper.
NOTES
Pumpkin risotto is best eaten immediately because it tastes better.
If you have leftovers, it can be stored in the refrigerator for a maximum of one day.
If you want to give a more aromatic twist to your risotto, flavor the soffritto with other herbs: in addition to sage, you can try thyme, rosemary or marjoram.
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