Pumpkin risotto is a quick and simple recipe for an excellent first autumn dish that celebrates the delicate goodness of pumpkin.

Among the first autumn dishes I prefer is definitely pumpkin risotto. The recipe is simple and fast, but also provides the right precautions to enhance the taste in itself sweet and not very intense of the pumpkin.

season	Autumn, Winter	Ingredients	12 of the same
Ease of the	Easy to do so	Ready in	35 minutes

Pumpkin risotto: the easy recipe

This risotto can in fact be enriched by adding some ingredients to the fried onion, for example the crumpled sausage or the pancetta bacon: their strong flavor will marry perfectly with the sweet one of the pumpkin!

And if we want, we can further flavor and give a spicy touch to our pumpkin risotto, as well as a pinch of pepper, even with a teaspoon of turmeric.

Like all risottos, this also needs a nice creaming with abundant butter and grated cheese at the end of cooking, which binds it and makes it even more tasty and creamy… my advice so it is not to be miserly with doses!

Try to prepare it too and I recommend: then write me if you liked it and with what ingredients you flavored!

Pumpkin risotto

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 person

Ingredients Method

Ingredients

400 g pumpkin Peeled
1 onions o leek or shallot
Extra virgin olive oil
350 g rice
80 g butter
grated parmesan q.b.
100 ml white wine
salt up q.b
pepper and pepper q.b
1 coasts of celery
1 carrots
water q.b. for the broth

Method

Let’s start from the broth: we put in a pot a couple of liters of water together with celery, carrot and half onion cut into coarse pieces. Let's get on the fire.
Now we cut the pumpkin into cubes and in a pan we fry the other half onion with a little oil.
As soon as the onion sautéed, add the pumpkin and let go. In the meantime, we go up our broth and when it begins to “make” (we understand it because the water begins to color) we add a ladle to the pumpkin.
While the pumpkin finishes cooking, we toast the rice: we put a little oil in a pot, we make it warm as soon as and we throw the rice in.
Let's toast him for a few minutes and then let's dispel him with white wine.
As soon as the wine evaporates, we add a couple of ladles of broth and we continue to add a little every time the rice dries, to cook it without sticking. It will take about 15-18 minutes.
When the pumpkin is almost cooked, let’s transfer it into the pot with rice, where it will end up cooking. Let’s add a few ladles of broth if we see that the risotto, while cooking, dries too much
Just before turning off the heat, we will try to test the rice cooking and season with salt.
Finally, let’s do the creaming: we add the butter and then the grated Parmesan cheese. Who wants, even a pinch of pepper.
Let's turn off the heat and let the risotto rest for a few minutes. Then we falter and serve on the table!

Advices

If we have more than one pumpkin in the fridge, one can use it to serve our risotto. – What? We cut it horizontally, uncovering it, we deprive it of the seeds and dig it a little ‘inside (without obviously throwing anything, but preserving the pulp) to create the space in which to put the risotto.

Cooking tips for pumpkin risotto

Use a flavorful broth: A good vegetable or light chicken broth makes a big difference.
Toast the rice: Toasting the rice for 1–2 minutes helps it keep its texture.
Add the pumpkin gradually: If using purée, mix it in a little at a time so the risotto doesn’t become too liquid.
Stir often, but not constantly: Enough to release starch, not so much that it becomes mushy.
Finish with butter and Parmesan: This makes the risotto extra creamy.