I have no particular memories related to this risotto because it is made with perseverance by my mother every autumn and winter!

Pumpkin risotto

  • Preparation time: 40 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 350 gr or 12 oz of Arborio rice
  • 700 gr or 1 lb 8 oz of pumpkin
  • Extra virgin olive oil to taste
  • Approximately 1.3 liter or 1 US quart 1 cup of vegetable stock
  • 1 onion
  • 50 gr or 2 oz of grated parmesan
  • 50 gr or 2 oz of butter
  • 1 glass of white wine
  • Salt and pepper to taste
  1. Instructions
  2. Wash the pumpkin piece and cut it into cubes.
  3. Peel the onion and finely chop it.
  4. In a saucepan, stew the onion and pumpkin in oil. Cook over a low heat for about ten minutes and add a ladle of broth if necessary. Season with salt and pepper.
  5. In a pan toast the rice, stirring with a wooden spoon to prevent it from sticking to the bottom. The rice will be toasted when it is almost transparent and translucent white. Add the cold wine and let it evaporate. Add the pumpkin and a couple of ladles of broth. Cook the rice over a gentle flame, stirring occasionally and adding ladles of broth.
  6. Once the rice is cooked, turn off the heat, add the cold butter and the Parmesan cheese and then mix thoroughly.
  7. Cover the risotto with a lid and let the risotto stand for a few minutes covered. Salt if necessary and serve.

Tips to ensure the success of the dish:

  • The pan for rice ensures uniform cooking. It is an expense that I recommend. It is usually made of aluminum or, if you can spend more, copper.
  • Vegetable broth is very easy to do at home. Look here.
  • There are several philosophies to cooking risotto. Some say that all the liquid should be added together and should never be turned. Others instead prefer to add the broth a few ladles at a time while stirring the risotto with the spoon during the whole cooking. I prefer this second technique.

 Mum with Grandma Irene and Grandpa Aldo