If you are looking for an easy and creamy risotto with pumpkin and crispy speck, this version is perfect for you: an irresistible autumn main course, ready in no time and with a fragrance that fills the house. The sweetness of the pumpkin blends with the bold flavor of the speck, which becomes super crispy in the pan, giving the risotto that savory note that makes you say, “okay, I’m making this again right away!”
This creamy pumpkin risotto without cream, ideal for quick yet impressive dinners, is a recipe that always pleases everyone, perfect also for those looking for ideas for a simple but impressive autumn risotto.
If you need an autumn main course to make in less than 30 minutes, or you are looking for easy and quick pumpkin recipes, this risotto is the right choice: pure comfort food, balanced flavors, and that fanciful touch that always hits the mark. Prepare it for a family dinner, a Sunday lunch, or whenever you crave a warm and creamy dish that feels like home.
If you’re looking for more pumpkin recipes, take a look here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Carnaroli rice
- 14 oz pumpkin
- 6.3 cups vegetable broth
- Half Tropea red onion
- 5 oz sliced speck
- as needed extra virgin olive oil
Tools
- Pans
Steps
Cut the pumpkin into cubes. In a saucepan, heat a tablespoon of oil and add the finely chopped onion. When it becomes golden, add the pumpkin, add a ladle of broth, and let it cook over low heat for about 10 minutes.
Mash the pumpkin with a fork to obtain a cream.
In a non-stick pan, heat a drizzle of oil and cook the speck until crispy. Set it aside.
In a saucepan, pour a drizzle of extra virgin olive oil, add the rice, and toast it for a couple of minutes. Deglaze with a ladle of hot broth (or wine, if you prefer), cook the rice by continuing to add a ladle of broth at a time and stirring often. When the rice is halfway cooked, add the pumpkin cream.
Plate the risotto and top each portion with crispy speck strips.If desired, add a sprinkle of parmesan and a grind of fresh pepper.
Enjoy your meal!
Storage, tips
You can store the risotto with pumpkin and crispy speck in the refrigerator for up to 2 days, following these tips:
1. Transfer the risotto to an airtight container as soon as it cools down. Avoid leaving it at room temperature for too long.
2. When you want to eat it, reheat it in a pan with a dash of hot broth or water to restore its creaminess.
Remember, risotto is always best freshly made, but with these tricks, you’ll enjoy it the next day too!
Tips for a Perfect Risotto
• Use suitable rice like Carnaroli or Arborio, which absorb liquids well while maintaining the right consistency.
• For a more intense flavor, you can add a knob of rosemary-flavored butter during the stirring process.
This risotto with pumpkin and crispy speck is true autumn comfort food!
FAQ (Questions and Answers)
How to make the risotto creamier?
Stir off the heat with cold butter and parmesan, mixing vigorously.
