Pumpkin Risotto

Pumpkin risotto is a classic Italian autumnal dish, rich in flavor and color. Here’s how to prepare it.

Ingredients

• 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 400 g of cleaned pumpkin
• 1 liter of vegetable broth
• 1 small onion
• 50 g of butter
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• A handful of sage leaves (optional)

Preparation

1. Start by cutting the pumpkin into cubes after cleaning and removing the seeds. Cook the pumpkin cubes in a pan with a drizzle of extra virgin olive oil for about 15 minutes or until they are soft, then crush them with a fork to create a puree.
2. In a pot, prepare the vegetable broth keeping it warm during the risotto preparation.
3. In a saucepan, sauté the finely chopped onion with a knob of butter until it is translucent.
4. Add the rice to the saucepan and toast the grains for a few minutes, stirring occasionally.
5. Start adding the broth one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next ladle. Keep the flame moderate.
6. Halfway through cooking, incorporate the crushed pumpkin and continue adding the broth until the rice is al dente.
7. When the rice is cooked, turn off the heat and cream with the remaining butter and the grated Parmesan cheese. Stir well to make the risotto creamy.
8. Adjust the seasoning with salt and pepper, and if you like, add a touch of flavor with chopped sage leaves.
9. Let the risotto rest for a couple of minutes before serving.

Pumpkin risotto is great as a main dish or as a first course in a richer menu. You can enhance it with spices like nutmeg or flavor it with a sprig of rosemary during the pumpkin cooking. Bon appétit!