Pumpkin Risotto
Dish: Main
Quantity: 2
Country: Italy
The risotto is a very traditional dish in Italy, specifically in the northeast of the country due to the abundance of rice that these lands have, its preparation is very easy and its ingredients vary depending on the type of risotto to prepare, there are many varieties of them, among which we can name the zucchini and bacon risotto, asparagus risotto, risotto with prawns, mushroom risotto, among others.
Today we will prepare a delicious pumpkin risotto, a simple recipe that everyone will love! It is also perfect for our everyday meals or for a special meal with family or friends.
To prepare pumpkin risotto like many other risottos, is a very simple task, it has nothing complicated, basically consists of cooking the rice gradually adding broth and stirring constantly so that the rice releases all its starch and gives us a creamier result, then when it is almost ready, add butter and finally parmesan cheese!!!
In this pumpkin risotto recipe, we are going to change the process a little bit because pumpkin contains a lot of water, so we will need to do two parallel steps that we detail below.
We invite you to follow our step-by-step videos below, where we will show you in detail how to prepare pumpkin risotto! And if you have any doubts or questions, leave us a comment and we will be happy to answer you!
Ingredients To Prepare Pumpkin Risotto
- 310 g. arborio rice
- 500 g. diced pumpkin
- 1 1/2 liters of vegetable broth (hot)
- 80 g. grated Parmesan cheese
- 60 ml. of white wine
- 1/2 onion cut into small squares
- 30 g. butter
- Salt and pepper to taste
- Olive oil
How To Make Pumpkin Risotto
Step 1: We begin the preparation of our pumpkin risotto, for this, in a pot at medium temperature and with a little olive oil, add the onion and let it cook for 5 minutes, then add the pumpkin and let it cook for a couple of minutes, then add 250 ml. of vegetable broth and let it cook until almost no broth remains, add 250 ml. more broth and let it cook again until it is consumed and until the pumpkin is soft (about 20 minutes).
Step 2: With the help of a potato masher or a fork, we are going to mash the pumpkin a little (it is not necessary to mash it all, we will leave some whole pieces) we continue cooking over very low heat.
Step 3: On the other hand, in a frying pan at medium high temperature, we will place our rice and let it toast for a couple of minutes, then add the white wine, stir and when we see that all the alcohol has evaporated, remove from heat and pour the rice into the pot where we have the pumpkin, stir and cook for a minute.
Step 4: We add only a part of the liter of broth that we have left (until almost covering the rice and we reserve the rest) and we begin to stir, we let cook until there is almost no broth left, then we add again a little more broth and we continue cooking, stirring from time to time so that the rice releases all its starch and gives us creaminess, finally we add the remaining broth and continue cooking until it is consumed, stirring from time to time (the total cooking time is between 15 and 20 minutes, adding the broth between 3 and 4 parts or when we see that it has been consumed).
Step 5: Finally add salt, pepper, stir and remove from heat, add the butter and stir well, then add the parmesan cheese and mix! Let it rest for a few minutes, serve and we have our delicious pumpkin risotto ready!
Tips To Prepare Pumpkin Risotto
For this pumpkin risotto recipe, use homemade vegetable stock, the result is much better and healthier.
Every time you are going to add the vegetable stock to the pumpkin risotto, it must be hot so as not to stop the rice from cooking.
When you are cooking the pumpkin risotto, it is important to keep stirring, so that the rice releases all its starch and gives us a creamier texture.
What can we accompany this recipe with?
Pumpkin risotto is a very filling dish, you can accompany it with a light salad as a starter and a good glass of white wine.
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