Pumpkin risotto with spices
4 servings
35 minutes
Pumpkin risotto with spices is a cozy and aromatic dish of Italian cuisine, where the tenderness of pumpkin puree combines with the velvety texture of Arborio rice. Risotto is believed to have originated in Northern Italy and became popular due to its unique cooking method—gradually adding broth, making it especially creamy. In this recipe, warm notes of nutmeg and ginger add sophistication to the dish, while basil adds a fresh aroma. White wine reveals depth of flavor, and butter completes the composition, making the risotto rich and tender. It is the perfect autumn dish that can warm you on cool evenings and adorn the festive table with its bright color and rich taste.
1
Heat the broth.
- Vegetable broth: 4 glasss
2
Heat olive oil in a pan over medium heat and sauté finely chopped onion for 3-5 minutes until soft.
- Olive oil: 1 tablespoon
- Onion: 1 head
3
Add rice and mix well. Fry for 1-2 minutes.
- Arborio rice: 2 glasss
4
Slowly pour in the wine and let it evaporate.
- Dry white wine: 1 glass
5
Pour in 0.5 cups of broth, allowing it to evaporate while stirring, and cook the rice for about 20 minutes until soft.
- Vegetable broth: 4 glasss
6
Add pumpkin puree, ginger, nutmeg, basil, and butter, and cook for a few more minutes. Season with salt and pepper to taste.
- Pumpkin puree: 1 glass
- Grated ginger: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Chopped basil leaves: 1 tablespoon
- Butter: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
