Italian creamy PUMPKIN RISOTTO
Pumpkin risotto a great classic of Italian cuisine based on rice, pumpkin and vegetable broth.
A simple, genuine autumn first course.
Inexpensive recipe, ready in 30 minutes: it will please the whole family.
Just choose an excellent seasonal pumpkin with a juicy pulp, a rice that keeps cooking.
Follow the classic rules for preparing risotto (roasting, slow cooking and creaming) and you will get a creamy and fragrant pumpkin risotto.
Prepare it for Thanksgiving or Halloween and for a “WOW presentation” serve it directly in the emptied pumpkin: it will be a success!
Italian creamy PUMPKIN RISOTTO
- Power 610,61 (Kcal)
- Carbohydrates 80,69 (g) of which sugars 5,13 (g)
- Proteins 14,16 (g)
- Fat 23,57 (g) of which saturated 7,99 (g)of which unsaturated 3,39 (g)
- Fibers 1,98 (g)
- Sodium 860,19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 poundpumpkin
- 12 ouncescarnaroli rice
- 1 lvegetable broth
- 1/2 glasswhite wine
- 1onion
- 3 tablespoonsextra-virgin olive oil
- 3/4 cupparmesan cheese (grated)
- 1 tablespoonbutter
Preparation
Preparation of ingredients
Remove the peel and seeds from the pumpkin and cut into small cubes (about 1 cm).
Peel the onion and chop finely.
Cooking pumpkin
In a non-stick pan put 3 tablespoons of extra virgin olive oil.
When it is hot, add the onion and sauté for a few minutes until it tends to melt.
Add chopped squash and cook for another 2 minutes.
Sprinkle with a ladle of hot broth and finish cooking the pumpkin (about 15/20 minutes) add broth if needed. It must have a creamy consistency.
Risotto preparation
In another non-stick pan put rice without adding oil or butter and toast until it becomes almost transparent.
After 2/3 minutes add half a glass of white wine and simmer over high heat and let it evaporate.
Transfer the toasted rice to the squash pan, stir and continue cooking the rice, stirring constantly.
Add hot broth whenever it appears to be drying.
Follow the cooking times indicated in the rice package.
Creaming
When cooked, season with salt and pepper.
Finally, off the heat, stir in the butter and Parmesan cheese.
Your creamy Italian pumpkin risotto is ready!
NOTE
For a lighter version, replace the butter from the creaming with fresh spreadable cheese.
STORAGE
Pumpkin risotto can be kept for up to 2 days in the refrigerator.
If you advance in quantity you can prepare famous Sicilian “ARANCINI DI RISO”.
