From Cooking Boss Kitchen's kitchen in Italy.

Originally published on Cookpad Italy as Risotto alla zucca, with US measurements.

Pumpkin Risotto

Name: Pumpkin Risotto
Yield: Serves 4 servings
Ingredients: 1 2/3 cups Arborio rice (320 grams); 2 2/3 cups Mantua pumpkin or other firm pumpkin, peeled and diced (400 grams); 1 onion; 1/4 cup dry white wine (about 60 ml); 4 1/4 cups vegetable broth (1 liter); Grated Parmesan cheese, to taste; 6 tablespoons cold unsalted butter (80 grams); Salt and black pepper, to taste

Cooking Boss Kitchen @Cookingboss24

I’m sharing this pumpkin risotto for two reasons: it was the first time I tasted pumpkin as a child, and it was also the first recipe I made together with my mother. She was a nurse and unfortunately couldn’t spend as much time with me as I would have liked. My mother was my mentor—she inspired my curiosity and my palate. Thanks to her, my passion for cooking was born.

Cooking Boss Kitchen @Cookingboss24

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Ingredients

Serves 4 servings

1 2/3 cupsArborio rice (320 grams)
2 2/3 cupsMantua pumpkin or other firm pumpkin, peeled and diced (400 grams)
1onion
1/4 cupdry white wine (about 60 ml)
4 1/4 cupsvegetable broth (1 liter)
Grated Parmesan cheese, to taste
6 tablespoonscold unsalted butter (80 grams)
Salt and black pepper, to taste

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Steps

1

Start by preparing the pumpkin: remove the skin, seeds, and stringy parts. Cut the flesh into small cubes.
2

Finely chop the onion and sauté it in a saucepan with 1 tablespoon extra virgin olive oil until soft.
3

When the onion is golden, add the pumpkin. Stir and cook for about 15 minutes.
4

Stir occasionally, adding a little vegetable broth as needed.
5

When the pumpkin is almost soft, add the rice, white wine, and a pinch of salt.
6

Continue cooking the risotto, adding a ladle of hot broth at a time, only adding more when the previous amount has been absorbed.
7

When the rice is almost cooked, about 15 minutes, remove the pan from the heat and add the cold butter and grated Parmesan cheese.
8

Stir vigorously and let the risotto rest, covered, for 5 minutes.
9

Serve the risotto hot on a flat plate, tapping the bottom to spread it evenly, and finish with freshly ground black pepper.