The pumpkin and chestnut risotto is an ideal first course for any occasion. This time prepared with good Carnaroli rice, although it is perfect with semi-wholegrain rice.
New studies indicate that rice, generally classified among foods with a high glycemic index (thus not suitable for diabetics), varies instead in GI depending on the variety of rice.
For example, Carnaroli rice has a medium glycemic index of 66.8, and basmati rice varies in GI from 59 to 69.
The good news is that two other types of Italian rice have a low GI, namely Selenio and Argo.
Do you want to prepare pumpkin and chestnut risotto with me? And don’t miss my Facebook page (HERE) and my Instagram account (HERE)
Try checking out other types of risotto:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pumpkin and Chestnut Risotto
- 1 1/4 cups Carnaroli rice
- 1 shallot
- 2 tablespoons extra-virgin olive oil
- 3 1/2 cups vegetable broth
- 2 1/4 cups delica pumpkin (cooked)
- 2 drops lemon juice
- 4 tablespoons boiled chestnuts (chopped)
Tools
- 1 Risotto Pan
Preparation of Pumpkin and Chestnut Risotto
Heat the vegetable broth. Peel and chop the shallot. Cut the cooked pumpkin into pieces. You can also use raw pumpkin pieces, but be aware that the risotto will be less flavorful and more watery.
This time I wanted to toast the rice dry, so I used two pans. In one pan, I poured my rice and heated it over medium-high heat, stirring for 3 or 4 minutes until it became translucent.
In another pan, pour a tablespoon of extra-virgin olive oil, the chopped shallot, and sauté for a few minutes. Then add the toasted rice, the pumpkin, let it flavor, and start pouring in some ladles of boiling broth.
Add more broth only when the previous one is absorbed and continue like this until cooked (the times depend on the rice, check the package). For Carnaroli, it usually takes 14 minutes.
Turn off the heat, add a tablespoon of extra-virgin olive oil, 2 tablespoons of chopped boiled chestnuts, and mix the risotto gently. Finally, add just two drops of lemon juice and adjust the flavor if necessary. Plate and sprinkle with more chopped boiled chestnuts.
Timo e Lenticchie Tips
If you have leftover pumpkin and chestnut risotto, the next day you can turn it into meatballs or sartù, you can also cream it with celeriac, or with just extra-virgin olive oil.
If you have leftover pumpkin and chestnut risotto, the next day you can turn it into meatballs or sartù, you can also cream it with celeriac, or with just extra-virgin olive oil.
