Pumpkin Risotto

Vegetarian 1 h 10 min 4 servings Easy 618 kcal

by Tavolino

A classic, creamy, and comforting autumn risotto, made with fresh pumpkin, Carnaroli rice, and finished with butter and Parmesan for a perfect result.

Ingredients

Carnaroli rice 320 g
Delica pumpkin 750 g
Copper onions 100 g
Vegetable broth 1.5 l
Parmigiano Reggiano PDO 80 g
White wine 60 g
Butter 50 g
Black pepper to taste
Fine salt to taste
Extra virgin olive oil to taste

Preparation

1
Prepare the vegetable broth and keep it hot throughout the preparation.
2
Clean 750 g of pumpkin by removing the skin and seeds, then cut it into cubes.
3
Finely chop 100 g of onion.
4
In a pan, heat a drizzle of oil and sauté the onion over low heat for 10 minutes, adding a pinch of salt.
5
Add the pumpkin cubes to the sautéed onion and brown for a few minutes, stirring.
6
Add a ladle of hot broth and cook the pumpkin until it becomes tender and creamy (about 20 minutes).
7
In another pan, toast 320 g of rice over high heat for 2-3 minutes until hot to the touch.
8
Deglaze the rice with 60 g of white wine and stir until it evaporates.
9
Add the rice to the pan with the pumpkin and mix well.
10
Bring the rice to a cook by gradually adding hot broth as needed (about 15-20 minutes).
11
Once cooked, turn off the heat.
12
Add 50 g of butter and 80 g of grated Parmesan.
13
Season with black pepper and salt, then stir the risotto well to cream it.
14
Let it rest for 1-2 minutes before serving.