Pumpkin Risotto

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Heat the prepared vegetable broth (1.5 l) and keep it hot. Peel and deseed the pumpkin, then slice and dice it to obtain about 600 g cleaned flesh from the 750 g whole weight.

   Uses 750 g Delica pumpkin · 1.5 l vegetable broth

2. 2

   Step 2: Finely chop the onion and add to a large pan with heated olive oil. Add a pinch of salt and sauté over very low heat for about 10 minutes until very soft.

   Soften onion · 10 minUses 100 g yellow onion · Fine salt to taste · Extra virgin olive oil to taste

3. 3

   Step 3: Add the prepared diced pumpkin and cook for a few minutes, stirring to prevent sticking. Add hot broth a ladle at a time and cook for about 20 minutes until very tender and creamy.

   Cook pumpkin · 20 minUses about 600 g flesh from 750 g whole pumpkin peeled deseeded diced · 100 g finely chopped onion sauteed 10 minutes low heat with oil/salt · part of 1.5 L broth added in ladles as needed

4. 4

   Step 4: Meanwhile, dry-toast the Carnaroli rice (320 g) in another hot pan over high heat, stirring for 2–3 minutes until hot and fragrant. Add the white wine (60 g) and stir until it evaporates. Transfer the prepared toasted rice to the cooked pumpkin base.

   Uses 320 g Carnaroli rice · 60 g white wine · diced pumpkin cookedabout 20 minutes in softened onion and broth

5. 5

   Step 5: Cook the rice in the prepared pumpkin base, adding the remaining hot broth a ladle at a time as needed, for about 15–20 minutes depending on the rice, until tender. Turn off the heat and stir in the butter (50 g) and grated Parmigiano Reggiano.

   Cook risotto · 20 minUses 80 g Parmigiano Reggiano PDO · 50 g butter · 320 g rice dry toasted 2–3 minutes and wine evaporated, added to pumpkin · prepared creamy pumpkin combined with toasted rice · remaining broth from 1.5 L total added gradually until rice tender

6. 6

   Step 6: Season with black pepper (to taste) and adjust the salt. Stir the cooked risotto well, adding another ladle from the remaining broth if needed for a looser consistency. Rest for 1–2 minutes and serve.

   Rest finished pumpkin risotto · 2 minUses Black pepper to taste · Fine salt to taste · rice cooked 15–20 minutes then butter 50 g cheese 80 g stirred in off heat · optional last ladle from same 1.5 L broth total