Pumpkin Risotto: easy step by step recipe

Some dishes are pure comfort to me. Risotto is one of them. One of the reasons why I love it so much is how versatile it is, as you can make it with so many different ingredients. From a simple saffron risotto (aka “risotto alla milanese”) to a more sophisticated asparagus risotto, there are some many options you’ll never run out of ideas.

This pumpkin risotto is one of my favorites ever: creamy, slightly sweet, flavorful and eye catching thanks to its bright orange color, it’s a must in my household. Sure, risotto is not the easiest of dishes to make and it does take time and dedication, but it’s all worth it. Oh and once you learn the process, it does become pretty simple to do.

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Ingredients
2 cups of cubed pumpkin or butternut squash
2 cups of arborio rice or roma rice (perfect for risotto)
4 to 6 cups of vegetable broth
1/2 glass of white wine
1/2 onion, diced
salt & pepper
4 tablespoons of parmesan cheese
1 tablespoon of butter
1 tablespoon of olive oil

Step by step

  1. Get the broth ready, as it has to be boiling once we’re ready to start the risotto
  2. Prep your ingredients: cube the pumpkin and dice the onion
  3. Heat a pan and add the olive oil,
  4. Let it heat up a little and add the onion and a pinch of salt and let it soften
  5. Add the cubed pumpkin, stir and let it soften. If needed, you can add a little bit of broth to speed up the process
  6. Add the uncooked rice once the pumpkin is soft and stir until it’s warmed up
  7. Pour the wine and make sure the alcohol evaporates (basically you won’t smell the alcohol but just the aroma of the wine itself)
  8. Once the alcohol has evaporated turn the heat down to medium-low and add a ladle of broth. Stir and keep stirring until it’s absorbed into the rice. You’ll continue to do so (1 ladle, let it absorb, another ladle, let it absorb) until the rice will be nicely cooked but will still have a bite to it
  9. Once the risotto is ready (it should take 15-20 minutes) turn the heat off, taste and salt and pepper accordingly
  10. The final touch: add the parmesan cheese and the butter, stir well, put a lid on it and let it rest for 5 minutes before serving

pumpkin-risotto-recipe

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