Pumpkin Risotto


  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Difficulty: easy


  • 320 g Carnaroli White 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

You need:

  • Pan high edges for the broth
  • Two wide pans
  • Ladle
  • Wooden spoon

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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