Pumpkin and Chestnut Risotto, a perfect dish for autumn that combines the sweetness of the Delica pumpkin with the velvety note of chestnuts, creating a blend of rustic and refined flavors.
When the days get shorter and the air becomes cooler, there’s nothing better than a warm and creamy risotto to warm body and spirit. This recipe is ideal for a Sunday lunch or a special dinner, and with a few ingredients, you can obtain a uniquely flavorful dish that will win you over.
To prepare it, you only need simple ingredients like Carnaroli rice, golden onion, rosemary, white wine, and vegetable broth. The chestnuts, boiled or steamed, offer a soft and creamy texture that perfectly matches the pumpkin. The result is a fragrant risotto, with a sweet and enveloping flavor, that tastes like autumn and home.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
Also try these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 543.78 (Kcal)
- Carbohydrates 93.97 (g) of which sugars 5.14 (g)
- Proteins 10.57 (g)
- Fat 10.08 (g) of which saturated 5.47 (g)of which unsaturated 3.13 (g)
- Fibers 3.31 (g)
- Sodium 481.28 (mg)
Indicative values for a portion of 220 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 Chestnut Risotto
- 14 oz Carnaroli rice
- 1 1/2 cups Delica pumpkin
- 3 1/2 oz chestnuts, boiled
- 1 golden onion
- 1 sprig rosemary
- 2 tbsps Parmigiano Reggiano DOP
- 1 glass dry white wine
- 2 tbsps butter
- to taste black pepper
- to taste extra virgin olive oil
- 2 1/2 cups vegetable broth
Tools
- Cutting Board
- Knife
- Saucepan
- Pan
- Ladles
Pumpkin and Chestnut Risotto Recipe
Start the preparation of the pumpkin and chestnut risotto by finely chopping a golden onion.
Sauté it in a pan with two tablespoons of extra virgin olive oil and a sprig of rosemary.
Peel the Delica pumpkin and remove the seeds (don’t throw them away, roasted in the oven they are delicious).
Put the pumpkin in the pan with the onion.
Cook it over low heat until it becomes soft, about 15 minutes, stirring and adding water as needed.
Also add the already cooked (boiled or steamed) and coarsely crumbled chestnuts to the pan.
Continue cooking for another 5 minutes.
At this point, you can add the rice, toast it with the mixture for a couple of minutes.
Deglaze the rice with white wine: let it evaporate completely, stirring continuously.
Once all the wine has evaporated, cover the rice with vegetable broth or salted boiling water.
Cook for 15-18 minutes (depending on the brand and type of rice), stirring and adding more broth or water as needed.
Turn off the heat and cream the risotto: season it with butter, Parmigiano Reggiano, and black pepper. Stir until the butter is completely melted and the risotto is perfectly seasoned.
Bring the pumpkin and chestnut risotto immediately to the table, decorating the dishes with a boiled chestnut and/or a sprig of rosemary.
Pumpkin and Chestnut Risotto
Consult this section to clarify your doubts, if you don’t find the answer to your question comment or write to me using the form below.
If pumpkin is an ingredient you love to cook, don’t miss the collection SWEET AND SAVORY PUMPKIN RECIPES.
Can I use Arborio rice or another type of rice?
Carnaroli rice is ideal for risotto due to its cooking resistance and ability to release starch, making the risotto creamy. However, you can also use Arborio or Vialone Nano rice.
How can I make this recipe vegan?
For a vegan version, replace the butter with extra virgin olive oil and omit the Parmesan. You can add a pinch of nutritional yeast flakes for a cheese-like flavor.
What variations can I make to add flavor?
You can add spices like nutmeg or a pinch of cinnamon for an extra autumnal fragrance. If you prefer a stronger touch, try adding some Pecorino shavings or a knob of Gorgonzola.
If you love risottos, don’t miss the COLLECTION OF ORIGINAL AND DELICIOUS RISOTTOS.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
