Creamy pumpkin and radicchio risotto, simple to make, perfect for everyday lunch, because it is light and quick. The recipe is super easy, just cook the pumpkin in cubes, add the radicchio and cook the rice with the vegetable broth. The risotto is very tasty, and the slightly bitter flavor of the radicchio pairs very well with the sweetness of the pumpkin. Try this dish, it is prepared in a few minutes and is really delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 348.51 (Kcal)
- Carbohydrates 71.41 (g) of which sugars 2.46 (g)
- Proteins 7.34 (g)
- Fat 3.34 (g) of which saturated 1.65 (g)of which unsaturated 1.14 (g)
- Fibers 2.08 (g)
- Sodium 360.07 (mg)
Indicative values for a portion of 330 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
- 5.64 oz rice
- 3.53 oz pumpkin (net weight)
- 4.23 oz radicchio
- 1/4 onion
- to taste vegetable broth
- butter (or cream cheese)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Frying Pan
- Small Pot
Preparation
After removing the skin and seeds, cut the pumpkin into small cubes.
Wash the radicchio, dry it, and cut it into strips.
Peel and finely chop the onion.
Heat a drizzle of extra virgin olive oil in a pan, add the pumpkin, salt it, and sauté for a few minutes, adding a bit of broth if needed to help with cooking.
When it is tender, add the radicchio and the onion. Season with salt and pepper, and cook them with the pumpkin for a few minutes, until wilted (1).
Heat a non-stick pan and toast the rice, without adding oil (2).
Now add the hot vegetable broth and stir. After 3-4 minutes, also add the pumpkin and radicchio (3).
Continue cooking the risotto, stirring frequently and adding more broth as it is absorbed. It will take about 20 minutes, depending on the variety used.
At the end, turn off the heat and add a small knob of butter, or half a tablespoon of cream cheese.
The pumpkin and radicchio risotto is ready, serve it hot and enjoy your meal!
Tips and Notes
You can use the rice variety you prefer, but I recommend carnaroli or vialone nano.
You can use early, late Treviso radicchio or Chioggia radicchio.
In this case, I used delica pumpkin, but other varieties can work as long as the flesh is firm, dry, and sweet.
FAQ
Can I add cheese or cured meats?
Of course, you can enrich the risotto with speck, cooked ham, provola, or taleggio.
