Creamy Pumpkin Risotto with Speck and Chestnuts: a recipe that evokes the scent of autumn – the season that invites us to stay indoors and prepare dishes that warm the heart.
This creamy pumpkin risotto with speck and chestnuts is certainly a first course that will pamper you and is perfect for sharing with the whole family: simple, flavourful and with an irresistible aroma.
So if you’re looking for a creamy, fragrant autumn dish that’s incredibly easy to make, this risotto with pumpkin, speck and chestnuts is the recipe for you.
This dish combines the sweetness of the pumpkin with the crunch of the speck and the softness of the chestnuts, creating a balance of flavours that will win everyone over.
With just a few ingredients, you’ll be serving up a rich, comforting dish that’s perfect for a family dinner or to impress your guests in a special way. They’re also absolutely delicious, and I’m sure they’ll be a hit with everyone Risotto with Mussels
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Creamy pumpkin risotto with speck and chestnuts – a comforting first course, perfect for sharing with the whole family: simple, full of flavour and with an irresistible aroma.
Ingredients for Creamy Pumpkin Risotto
Tools
Steps
How to make Risotto with Pumpkin, Speck and Chestnuts
Take the pumpkin, peel it, weigh out the 120 g you need, and cut it into cubes.
Gently fry the thinly sliced onion in a saucepan with a drizzle of oil.
Add the pumpkin, season lightly with salt and cook for 10 minutes, until soft. Once cooked, mash some of it with a fork to give the risotto a creamy texture.
TOASTING AND COOKING THE RISOTTO
In a separate saucepan, toast the rice with a dash of oil for 2 minutes, then add the pumpkin and mix well. Start adding the hot vegetable stock, one ladleful at a time; allow the first ladleful to be absorbed before adding the next.
With 10 minutes to go before the risotto is ready, add the boiled chestnuts, crumble them into the dish with your hands and continue cooking, adding a little stock at a time.
LET’S PREPARE THE SPECK AND FINISH THE RISOTTO
Meanwhile, in a frying pan, fry the speck cut into strips until crispy.
With 5 minutes left until the rice is cooked, add half the crispy speck and the sprig of rosemary.
Once cooked, add the grated Parmesan, pepper and, if you like (I don’t add it), a knob of butter; stir off the heat and leave the risotto to rest for 1 minute.
Serve the pumpkin risotto hot, topped with a few pieces of crispy speck and a light sprinkling of pepper. Enjoy your meal!
Tips and variations for an excellent creamy risotto
To make risotto, I recommend using Delica squash, which is sweet, firm and creamy.
As for the speck, it’s best to cut it into thin strips; this way, it stays crispier during cooking than if it’s diced.
Varied doses for servings