Pumpkin risotto
Yellow pumpkin risotto is all we need to bring the best of seasonal ingredients to the table: find out how to prepare it. Risotto with pumpkin is a seasonal dish that enhances the sweetness of this autumn protagonist. Simple or with different combinations (excellent, for example, with sausage, gorgonzola, saffron) it is a healthy first course, which can also take advantage of the creaminess of the pumpkin to cream the rice, thus decreasing the amount of butter, for a lighter result. They are vegetables that last a very long time: harvested in autumn they can last throughout the winter, stored in a dry place. For flavor, it is better to choose the smallest; Butternut squash, on the other hand, which concentrates the seeds in the globular part at the bottom, offers an elongated part of seedless pulp.
Ingredients
250 g rice (carnaroli type)250 g yellow pumpkin80 g onionbutterolive oilGrana Padanovegetable brothsalt
Procedure
For the yellow pumpkin risotto recipe, cut the pumpkin into pieces, removing the zest and seeds. Put it in the microwave for 5 minutes (at maximum power, covered) to soften it. Peel the onion, chop it, then sauté it in a saucepan with 2 tablespoons of oil and a knob of butter. Add the softened pumpkin and cook for 2 minutes. Add the rice and toast for half a minute. Add about 600 g of boiling broth in small spoons, stirring clockwise. Cook the risotto as usual. Stir it with a large knob of butter and three tablespoons of grated parmesan cheese and, if necessary, season with salt. Serve the pumpkin risotto immediately, piping hot.
Yellow pumpkin risotto is all we need to bring the best of seasonal ingredients to the table: find out how to prepare it. Risotto with pumpkin is a seasonal dish that enhances the sweetness of this autumn protagonist. Simple or with different combinations (excellent, for example, with sausage, gorgonzola, saffron) it is a healthy first course, which can also take advantage of the creaminess of the pumpkin to cream the rice, thus decreasing the amount of butter, for a lighter result. They are vegetables that last a very long time: harvested in autumn they can last throughout the winter, stored in a dry place. For flavor, it is better to choose the smallest; Butternut squash, on the other hand, which concentrates the seeds in the globular part at the bottom, offers an elongated part of seedless pulp.
Ingredients
250 g rice (carnaroli type)
250 g yellow pumpkin
80 g onion
butter
olive oil
Grana Padano
vegetable broth
salt
Procedure
For the yellow pumpkin risotto recipe, cut the pumpkin into pieces, removing the zest and seeds. Put it in the microwave for 5 minutes (at maximum power, covered) to soften it. Peel the onion, chop it, then sauté it in a saucepan with 2 tablespoons of oil and a knob of butter. Add the softened pumpkin and cook for 2 minutes. Add the rice and toast for half a minute. Add about 600 g of boiling broth in small spoons, stirring clockwise. Cook the risotto as usual. Stir it with a large knob of butter and three tablespoons of grated parmesan cheese and, if necessary, season with salt. Serve the pumpkin risotto immediately, piping hot.
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