Pumpkin risotto
Pumpkin risotto is a typical first course of autumn, perfect for any occasion: from family lunch to festive dinner, it will conquer everyone thanks to its exceptional flavor and creaminess. The protagonist of the dish is, of course, pumpkin, a vegetable symbol of this wonderful season: with a firm flesh and a round flavor. I recommend using a rice of the Carnaroli variety, and toasting it in a pan with a drizzle of oil: this fundamental step allows you to affect the outer coating of the grains, so that they can release all their starch and ensure great creaminess.
Once the rice is toasted, it is enriched with pumpkin puree and finally cooked by pouring boiling vegetable broth as it is absorbed; The final creaming with butter and Parmesan cheese, with the heat off, will finally give us an enveloping and perfectly wavy risotto. It is a preparation that is only apparently complex: you just need to follow a few simple precautions to obtain a truly impeccable dish. You can also enrich it as you like: you can add crispy speck cubes, pan-browned sausage, gorgonzola or a stretched curd cheese; You can perfume everything with the spices you love most, such as turmeric or fresh ginger, or garnish the risotto with walnut kernels or sliced almonds, for a pleasant crunchy note. You can also flavor it with sage or rosemary leaves, but you can also leave it neutral, to enjoy the full flavor of pumpkin. A little trick: put the butter for creaming in the freezer for a few minutes, so as to have an even creamier risotto.
Ingredients
CARNAROLI RICE 320 grPUMPKIN 300 grONION 1WHITE WINE 100 mlGRATED PARMESAN CHEESE 70 grBUTTER 50 grEXTRA VIRGIN OLIVE OILSALTPEPPERFOR THE VEGETABLE BROTHCARROT 100 grCELERY 100 grONION 1CHERRY TOMATOES 150 grWATER 1.5 lSALT
How to make pumpkin risotto
Clean the celery and remove the outer filaments with a little. Trim the carrot and peel it. Wash the onion carefully, but do not remove the skin: it will release its color to the broth, making it golden. Transfer the herbs to a large saucepan. Cover with cold water. Season with a pinch of salt. Add the cherry tomatoes as well, then put on the heat and cook for about 60 minutes starting from boiling. After the cooking time, remove the onion and set it aside. Then strain the broth. Cut the pumpkin in half. With a spoon, remove the seeds and internal filaments. Cut the pumpkin into slices and then remove the skin. Cut the flesh into small pieces. Peel the onion and chop it coarsely. Add the pumpkin and a dash of broth, add salt and cook until the vegetables are soft. Toast the rice in a pan with a drizzle of oil. Meanwhile, mash the pumpkin with a fork. Add the pumpkin puree and mix well. Cook the risotto, pouring a ladle of boiling broth as it is absorbed. Serve, season with ground pepper and serve.
PreservationPumpkin risotto can be kept in the refrigerator, in an airtight container, for up to 1 day.
Pumpkin risotto is a typical first course of autumn, perfect for any occasion: from family lunch to festive dinner, it will conquer everyone thanks to its exceptional flavor and creaminess. The protagonist of the dish is, of course, pumpkin, a vegetable symbol of this wonderful season: with a firm flesh and a round flavor. I recommend using a rice of the Carnaroli variety, and toasting it in a pan with a drizzle of oil: this fundamental step allows you to affect the outer coating of the grains, so that they can release all their starch and ensure great creaminess.
Once the rice is toasted, it is enriched with pumpkin puree and finally cooked by pouring boiling vegetable broth as it is absorbed; The final creaming with butter and Parmesan cheese, with the heat off, will finally give us an enveloping and perfectly wavy risotto. It is a preparation that is only apparently complex: you just need to follow a few simple precautions to obtain a truly impeccable dish. You can also enrich it as you like: you can add crispy speck cubes, pan-browned sausage, gorgonzola or a stretched curd cheese; You can perfume everything with the spices you love most, such as turmeric or fresh ginger, or garnish the risotto with walnut kernels or sliced almonds, for a pleasant crunchy note. You can also flavor it with sage or rosemary leaves, but you can also leave it neutral, to enjoy the full flavor of pumpkin. A little trick: put the butter for creaming in the freezer for a few minutes, so as to have an even creamier risotto.
Ingredients
CARNAROLI RICE 320 gr
PUMPKIN 300 gr
ONION 1
WHITE WINE 100 ml
GRATED PARMESAN CHEESE 70 gr
BUTTER 50 gr
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
FOR THE VEGETABLE BROTH
CARROT 100 gr
CELERY 100 gr
ONION 1
CHERRY TOMATOES 150 gr
WATER 1.5 l
SALT
How to make pumpkin risotto
Clean the celery and remove the outer filaments with a little. Trim the carrot and peel it. Wash the onion carefully, but do not remove the skin: it will release its color to the broth, making it golden. Transfer the herbs to a large saucepan. Cover with cold water. Season with a pinch of salt. Add the cherry tomatoes as well, then put on the heat and cook for about 60 minutes starting from boiling. After the cooking time, remove the onion and set it aside. Then strain the broth. Cut the pumpkin in half. With a spoon, remove the seeds and internal filaments. Cut the pumpkin into slices and then remove the skin. Cut the flesh into small pieces. Peel the onion and chop it coarsely. Add the pumpkin and a dash of broth, add salt and cook until the vegetables are soft. Toast the rice in a pan with a drizzle of oil. Meanwhile, mash the pumpkin with a fork. Add the pumpkin puree and mix well. Cook the risotto, pouring a ladle of boiling broth as it is absorbed. Serve, season with ground pepper and serve.
Preservation
Pumpkin risotto can be kept in the refrigerator, in an airtight container, for up to 1 day.
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