Pumpkin Risotto
4 servings
60 minutes
Pumpkin risotto is a delicate, creamy dish with a rich autumn flavor. It originates from Italian culinary tradition, where risotto holds a special place. The addition of sweet butternut squash and savory parmesan makes it particularly aromatic and rich. White dry wine adds a touch of sophistication, while chives finish the flavor palette with freshness. This recipe is perfect for cozy family dinners or festive gatherings. Its velvety texture and harmonious combination of ingredients make each spoonful a true delight. Pumpkin risotto can be served as a standalone dish or as an elegant side to white meat or fish.
1
Peel the pumpkin and remove the seeds, then cut it into small cubes to make 2 cups.
- Butternut squash: 400 g
2
Bring the broth to a boil in a pot, then reduce to a very low heat and keep warm.
- Vegetable broth: 8 glasss
3
In a large skillet, heat 4 tablespoons of olive oil and add finely chopped onion and pumpkin. Sauté for 5 minutes until the onion becomes translucent.
- Olive oil: 5 tablespoon
- Onion: 1 head
- Butternut squash: 400 g
4
Add the rice and sauté, stirring, for 1-2 minutes.
- Arborio rice: 2 glasss
5
Then pour in the wine and cook, stirring, until the wine evaporates.
- Dry white wine: 1 glass
6
Pour in several ladles of broth and cook over medium heat, stirring, until the broth evaporates, then add more broth and continue cooking for 15-20 minutes until the rice is done.
- Vegetable broth: 8 glasss
7
A few minutes before cooking, add the remaining oil, 0.3 cups of Parmesan, and finely chopped chives. Season with salt and mix. Cook for a while longer until the risotto reaches a creamy consistency.
- Olive oil: 5 tablespoon
- Grated Parmesan cheese: 120 g
- Chives: 2 tablespoons
- Salt: to taste
8
Serve, sprinkled with the remaining parmesan.
- Grated Parmesan cheese: 120 g
