The risotto with pumpkin cream, peppers, and chives is a tasty first course that will make everyone happy, even those who are vegan. When pumpkins are abundant, and this is the season, we feel like cooking them in every way, such as with roasted sandy pumpkin or sweet pumpkin cake, and then the fantastic pumpkin jam with which I prepare delicious shortcrust tartlets.
Returning to our classic first course, in this recipe we will make risotto with pumpkin cream, peppers, and chives using two ingredients that go beyond the classic scheme. Very good even without adding butter and cheese, so we will make everyone happy, even those who are lactose intolerant or vegan.
- Cooking time: 45 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 12 oz Carnaroli rice
- 9 oz pumpkin (net, already cleaned)
- 1 bell pepper
- Half onion
- chives (1 bunch of fresh)
- 1/4 cup white wine
- 2 cups vegetable broth
- vegetables for sauté (carrot, celery, onion)
- to taste olive oil, fine salt, black pepper
Preparation
Cut the pumpkin into cubes, slice the bell pepper into strips, and slice the onion. Cook the three vegetables in a pan with two tablespoons of olive oil, salt, and pepper. During cooking, if necessary, add a few tablespoons of water to prevent them from burning.
When the vegetables are cooked, let them cool and then blend them to obtain a smooth cream. If necessary, add more salt to the cream and then set it aside.
In the same pan where you cooked the pumpkin, add 4 tablespoons of oil and the chopped vegetables for the sauté. Sauté them for 2 minutes, then add the rice and toast it for a few minutes.
Add the wine and let it evaporate, and finally pour in the hot vegetable broth, cooking the rice over low heat. Stir it occasionally to prevent it from sticking.
Halfway through cooking, add the finely chopped chives, and when the rice is cooked, pour in the pumpkin and vegetable cream. Adjust the salt if necessary, turn off the heat, and let it rest for 2 minutes before serving.
