Autumn has finally arrived, bringing its warm colors and enveloping aromas. I couldn’t help but inaugurate the season by opening the first pumpkin of the year and preparing a great classic: pumpkin risotto.
Creamy, delicate and full-flavored, it’s a simple vegetarian dish that can win you over from the first bite. Perfect for a cozy dinner on cooler days.
For this version I used parboiled rice because it was what I had on hand, but if you choose Carnaroli you’ll get an even creamier and more refined result.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 1 cup rice
- 2 cups pumpkin
- 4 cups vegetable broth
- 1 1/2 onion
- 1 1/2 tbsp butter
- 1 tsp Parmigiano Reggiano PDO (optional)
- extra virgin olive oil
- salt
- black pepper
Preparation
To prepare this tasty risotto start with the pumpkin. Cut off a piece of about 9 oz (approximately 2 cups), remove the seeds, peel it and cut it into small pieces.
Finely chop half an onion and put it in a skillet with a drizzle of olive oil. Turn the heat to medium and place the skillet on the stove. As soon as the onion starts to sizzle, add the pumpkin.
Add a pinch of salt, stir, cover with a lid and let cook over low heat for about ten minutes. If necessary, add a couple of tablespoons of water.Meanwhile, take a stainless steel pot, add the rice and toast it over high heat for a few seconds. Then pour in two ladles of vegetable broth, stir and let it absorb. Add another ladle of broth and continue like this until the rice is cooked.
Once cooked, add the now-cooked pumpkin and the butter. If you like, add a tablespoon of Parmesan, then stir to combine everything well.
Your pumpkin risotto is ready. Serve on plates with a light sprinkling of black pepper.
