Easy pumpkin risotto
Pumpkin season is one of my favorites, and this risotto is one my wife's favorite recipes! So here it is for you :)
Servings: 4 people
Calories: 380kcal
Cost: $4
Equipment
- pot
- wooden spoon
- knife
Ingredients
- 400 gr pumpkin pulp
- 400 gr rice carnaroli rice is recommended (https://en.wikipedia.org/wiki/Carnaroli)
- 80 gr butter
- half onion
- 1 lt vegetable broth
- 80 gr Parmigiano Reggiano
- qs black pepper
Instructions
- Start your pumpkin risotto by peeling the pumpkin and chopping it into small cubes.
- Finely chop the onion, and start browning it in the pot, using 40 gr of butter.
- When the onion is brown, add the pumpkin and cook it for 15 minutes, stirring it. This phase is important, to enhance the flavor of the pumpkin. Then add the rice, stirring it with no broth for 5 minutes, to toast it.
- Start adding some broth and stirring frequently, to avoid the rice to burn. This phase will last about 20-25 minutes, depending on the rice.
- When the rice is almost ready, remove from heat, add the remaining butter, the grated Parmigiano-Reggiano and stir with strength until butter and cheese have melted, then cover the pot and let it rest for 5 minutes (in Italian this procedure is called mantecatura).
- Your pumpkin risotto is ready to be served, with some black pepper dusted on top.
Notes
Broth
As always, you have two options: fresh homemade broth, or a quick win (a good quality one). If you have time (about 1 hour), you can prepare your own broth using tomato, celery, onion and carrot, salt and water. Always remember (this is true for any kind of broth): add the ingredients to cold water, heat it until boiling temperature, then keep it at low heat for about 1 hour. If you are quite in a rush, the result will not be negatively affected if you simply heat 1 liter of water with 1 Knorr vegetable stock. I use the gelly ones, I find them more delicate and natural.
Topping
Black pepper is perfect to balance the sweetness of the pumpkin.