Pumpkin Risotto 🎃

Name: Pumpkin Risotto 🎃
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3/4 cup Carnaroli rice (about 180 grams); 1 shallot; 1 tablespoon butter; Hot water as needed in a small saucepan (I don't use broth because my brother doesn't like it, but it still turns out delicious); Salt to taste; Pepper to taste; 3.5 ounces pumpkin (about 100 grams); as needed Extra virgin olive oil; 1/4 cup dry white wine

Giulia 🌺 @julia_passioncook19

Umbria

A pumpkin risotto recipe inspired by @alessandro_gastini. Super simple and absolutely irresistible, especially this time of year! Let me know what you think!

Giulia 🌺 @julia_passioncook19

Umbria

A pumpkin risotto recipe inspired by @alessandro_gastini. Super simple and absolutely irresistible, especially this time of year! Let me know what you think!

Saved

Ingredients

about 30 minutes

Serves 2 servings

3/4 cupCarnaroli rice (about 180 grams)
1shallot
1 tablespoonbutter
Hot water as needed in a small saucepan (I don't use broth because my brother doesn't like it, but it still turns out delicious)
Salt to taste
Pepper to taste
for cooking the pumpkin:
3.5 ouncespumpkin (about 100 grams)
as neededExtra virgin olive oil
1/4 cupdry white wine

Saved

Steps

about 30 minutes

1

Start by preparing the pumpkin: clean and dice it, then sauté in a skillet with extra virgin olive oil. Deglaze with white wine and cook for about 20 minutes, until fully cooked. Blend the pumpkin with a little hot water (or broth) and set aside.
2

Now cook the rice: finely chop the shallot and place it in a small saucepan with the butter. Sauté until the shallot is golden. Add the rice and toast for about 2-3 minutes, then add a couple ladles of hot water (or broth).
3

Halfway through cooking, add the pumpkin purée and continue cooking.
4

Add a ladle of hot water whenever the rice dries out, season with salt, and cook until done. Once ready, remove from heat and enjoy!