Pumpkin Risotto

A classic Autumn first course: simple in recipe and exquisite in flavour. Together with porcini mushroom risotto, it is undoubtedly among the most loved dishes of this period. Creamy and enveloping, it is easy to prepare and an excellent solution even for less experienced cooks.

Pumpkin is a vegetable available in many varieties, each characterized by a flavour and consistency that make it suitable for different dishes such as, for example, Pumpkin Tortelli or Pumpkin Gnocchi.

Pumpkin risotto is a further demonstration of its versatility, even in the tastiest preparations such as Pumpkin and Gorgonzola Risotto or Pumpkin and Sausage Risotto.

Ingredients for 4 people:

400 g of pumpkin pulp

320 g of Carnaroli rice

80 g of butter

1 onion

½ glass of dry white wine

1 litre of vegetable broth

Grated Parmesan cheese

Salt and pepper to taste

Method:

Start by cleaning the pumpkin, removing the peel, seeds and internal filaments.

Then cut the pulp into cubes.In a pan, sauté the finely chopped onion with 50 g of butter. When golden, add the pumpkin, mix and cook for about 15 minutes, stirring occasionally and adding a little broth if necessary.

When the pumpkin is very soft and almost completely broken, add the rice, white wine and a pinch of salt. Mix and cook for about 5 minutes.

Continue cooking the risotto as usual, adding one ladle of hot broth at a time and waiting until the previous one has been absorbed before adding more.

After about 15 minutes, or in any case when the rice is almost cooked, move the pan from the heat and add the remaining cold butter and a handful of grated Parmesan.

Mix vigorously and let the pumpkin risotto rest for 5 minutes in the covered pan.

Serve hot, adding a grind of black pepper to the dish and a drizzle of raw Extra Virgin Olive Oil if desired.

Buon Appetito!