Pumpkin risotto: the perfect recipe

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Impossible, in October and November, not to pay the right attention to the queen of seasonal vegetables: the pumpkin is versatile, tasty, according to the type it completely changes consistency, it goes well with sweet and savory, with delicate spices and even with strong ones . To make a good one pumpkin risotto it takes inspiration… to do the perfect recipe instead of pumpkin risotto we need our suggestions. Here the recipe and by scrolling through the photos the chef’s tricks.

Pumpkin risotto, the perfect recipe

Ingredients for 4 people

Carnaroli rice 320 g, Delica pumpkin 800 g net of waste, White wine 150 g, Salted butter 30 g + 20 g for creaming, Vegetable broth 1.5 l abundant, 1 white onions, 1 pinch nutmeg, Extra virgin olive oil 20 g, 4 leaves sage, parmesan cheese to taste


Start with the pumpkin, cut into wedges and bake in a preheated static oven at 180 ° C for about twenty minutes. Heat the broth and place the other 20 g of butter in the freezer. Chop the onion and brown it slowly in a saucepan with not too high sides, together with the 30 g of butter and sage: the onion must “sweat”, that is, soften and become semitransparent. Raise the heat a little and add the rice, stirring it to toast it: a couple of minutes will suffice. Begin adding the hot broth, a little at a time, and stirring the rice only from time to time. Blend part of the pumpkin by adding the oil, nutmeg and a drizzle of hot broth. Alternate this puree with the broth and cook the rice. When it starts to be al dente, add the rest of the pumpkin into pieces. Turn off the heat and stir in the grated cheese and frozen butter (this trick makes any risotto shiny and whipped to perfection, so save it as an ace in the hole).

Enjoy your meal! And let yourself be conquered also by the variants suggested in the Gallery because you can vary a lot: cooking the pumpkin, adding meat, changing spices and aromatic herbs, stirring with many types of cheeses. In short, we have just suggested the ideal base, but you can transform it whenever you need it, to have an always different autumn dish.

Recipes with chanterelle mushrooms

Recipes with seasonal vegetables


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