Pumpkin and Speck Risotto

Here is the recipe for a delicious pumpkin and speck risotto, a classic dish that combines the autumnal flavors of pumpkin with the smoky taste of speck.

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 400 g of cleaned pumpkin
• 100 g of speck in slices
• 1 small onion
• As needed vegetable broth
• 50 g of butter
• Grated Parmesan cheese as needed
• Salt as needed
• Pepper as needed
• Extra virgin olive oil as needed

Preparation

1. Start by cleaning the pumpkin, removing the skin and seeds, and cutting it into small cubes.
2. Prepare the vegetable broth and keep it warm on another burner.
3. In a wide pan or a casserole, fry the finely chopped onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the diced pumpkin and let it flavor for a few minutes.
5. Add the rice to the pan and toast it with the pumpkin until the grains become slightly translucent.
6. Begin adding the broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next one.
7. When the risotto is half cooked, add the speck cut into strips or cubes.
8. Continue cooking, adding broth as necessary until the rice reaches the desired consistency (usually 18-20 minutes).
9. Once cooking is finished, remove the risotto from the heat and cream it with butter and grated Parmesan cheese. Adjust for salt and pepper.
10. Let the risotto rest for a minute before serving.

Trivia

Speck is a typical product from South Tyrol, with distinctive smoking and seasoning that give it a particular flavor and aroma. The combination with the sweetness of the pumpkin makes this risotto a welcoming and comforting dish, perfect for autumn or winter.

Enjoy your meal!