Pumpkin Risotto

Name: Pumpkin Risotto
Total time: 4200 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups Arborio rice (320 g); 3 1/4 cups pumpkin (750 g), peeled and diced; 6 1/3 cups vegetable broth (1.5 l); 3/4 cup grated Parmesan cheese (80 g); as needed Extra virgin olive oil,; as needed Black pepper,; as needed Salt,; as needed Oregano,; 1/2 cup chopped onion (100 g); 1/4 cup dry white wine (60 g); 3 1/2 tablespoons unsalted butter (50 g)

Vivien Owabor @whoisvivien

Recipe from GialloZafferano
https://ricette.giallozafferano.it/Risotto-alla-zucca.html

Vivien Owabor @whoisvivien

Recipe from GialloZafferano
https://ricette.giallozafferano.it/Risotto-alla-zucca.html

Saved

Ingredients

1 hour 10 minutes

Serves 4 servings

1 1/2 cupsArborio rice (320 g)
3 1/4 cupspumpkin (750 g), peeled and diced
6 1/3 cupsvegetable broth (1.5 l)
3/4 cupgrated Parmesan cheese (80 g)
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededSalt,
as neededOregano,
Optional
1/2 cupchopped onion (100 g)
1/4 cupdry white wine (60 g)
3 1/2 tablespoonsunsalted butter (50 g)

Saved

Steps

1 hour 10 minutes

1

To make pumpkin risotto, first prepare the vegetable broth and keep it warm.
2

Heat the olive oil in a large pan.
3

OPTIONAL:
Finely chop the onion and add it to the pan.
4

OPTIONAL:
Sauté the onion over very low heat for about 10 minutes, until it becomes so soft it almost melts. Add a pinch of salt to help release its juices.
5

Next, clean the pumpkin: remove the skin and seeds. Slice it, then cut into cubes.
6

Add the pumpkin to the pan and cook for a few minutes, stirring to prevent sticking.
7

Begin adding a ladleful of hot broth, and continue adding more little by little until the pumpkin is cooked through and creamy, about 20 minutes.
8

OPTIONAL:
Meanwhile, heat a separate pan and add the rice. Toast the rice dry, which helps the grains hold their shape during cooking.
9

OPTIONAL:
Toast the rice over high heat, stirring often, until you can barely hold a handful for more than a few seconds. This takes 2-3 minutes.
10

OPTIONAL:
Add the white wine and stir immediately to prevent sticking.
11

Once the wine has fully evaporated, add the rice to the pan with the pumpkin. Stir well and cook the rice, adding more hot broth as needed.
12

This will take about 15-20 minutes, depending on the rice. When the risotto reaches the right consistency, turn off the heat. Add the grated Parmesan and, if you like, the butter.
13

Add black pepper, oregano, and adjust the salt. Stir well to make the risotto creamy.
14

If you prefer a looser risotto, add another small ladle of broth.
15

Wait 1-2 minutes, plate the risotto, and serve.