Pumpkin Risotto

∙ 320 g Carnaroli rice
∙ 600 g Pumpkin
∙ 100 g Onion
∙ 60 g White wine
∙ 1,5 l Vegetable broth
∙ 80 g Parmesan
∙ 50 g Butter
∙ Extra virgin olive oil

Finely chop the onion and let it fry in a large pan with a little oil, then add the diced pumpkin and brown it for a few minutes. Start adding a ladle of broth, and add more, gradually, until the pumpkin is cooked (about 20 minutes).

Separately, toast the rice over high heat until it becomes opalescent, turning it often for 2-3 minutes. Then blend with the white wine and stir. As soon as the wine has evaporated, pour the rice into the pan with the pumpkin. Add a ladle of hot broth and continue gradually adding the next one only when the previous one has been absorbed, until cooked (15-17 minutes).

Adjust with pepper and salt. Finally, over a low flame, stir in butter and grated Parmesan. Let it rest for a minute before serving and tasting.

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