Pumpkin Risotto
Pumpkin Risotto
Ingredients:
Serves 4
- 320g Arborio or Carnaroli rice
- 400g pumpkin (peeled, diced, and roasted)
- 1 small onion, finely chopped
- 1 liter vegetable broth (kept warm)
- 100ml dry white wine
- 40g butter
- 50g grated Parmigiano Reggiano
- 2 tbsp olive oil
- A pinch of nutmeg
- Salt & pepper to taste
- Fresh sage leaves (optional, for garnish)
- Toasted pumpkin seeds (optional, for garnish)
Method:
- Roast the diced pumpkin in the oven with a drizzle of olive oil until tender and slightly caramelized (about 20 minutes). Mash half into a purée, keeping the rest as cubes.
- Heat olive oil in a large pan, add the onion, and sauté gently until soft.
- Add the rice, stirring for 1–2 minutes until lightly toasted and translucent.
- Deglaze with the white wine and let it evaporate.
- Begin adding the hot vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
- Halfway through cooking (after about 10 minutes), stir in the pumpkin purée and cubes. Continue cooking until the rice is al dente (around 18 minutes total).
- Remove from heat and stir in butter, Parmigiano, and a pinch of nutmeg. Adjust seasoning with salt and pepper.
- Cover and let rest for 2 minutes. Serve garnished with crispy sage leaves and toasted pumpkin seeds if desired.
Notes:
This golden risotto is perfect for sharing with family and friends on an autumn evening. Pair it with a glass of white wine from Veneto, perhaps Soave or Lugana, and enjoy a true taste of Italian autumn.
Buon appetito, may this autumn risotto bring a little Italian warmth to your table.
