Ingredients
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320 gr Rice Carnaroli
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100 gr white onion
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50 gr Butter
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600 gr Pumpking
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1 cup White Wine
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half a litre Broth
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80 gr Parmesan Cheese
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qb Salt
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qb Pepper
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qb Extra Virgin Olive Oil
Directions
What better to celebrate Fall by using the most typical vegetable of the season?
Pumpkin or butternut squash, both are perfect to prepare this delicious and delicate risotto.
This recipe can be vegetarian or vegan depend if you want to add cheese or nut.
Cheese gives more flavor to the final dish and even if in my recipe I included shredded parmesan cheese, I would recommend you to use gorgonzola cheese (blue cheese) or Taleggio cheese.
It can be made vegan without adding butter or cheese. The pureed pumpkin is creamy on its own and creates a great texture without the need for dairy.
Steps
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1
Done
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Preparing the pumpkingIn a medium saucepan, saute ½ of the onion in butter and oil until translucent, or a couple of minutes. Then, add the chopped pumpkin and enough vegetable broth just to cover the pumpkin. Place a lid on and simmer for 20 minutes or when pumpkin is soft. Once the pumpkin is done, puree in a blender, or with an immersion blender and season with salt and pepper to taste. Blend less to keep chunky. |
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2
Done
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Toasting and cooking the riceWhile pumpkin is cooking, in a large pot, saute the remaining onion with butter and olive oil. Cook for a couple of minutes, or until onion turns translucent. Then, add in the rice. Cook until rice becomes pearly white and slightly golden. Then, add the white wine and stir until all the liquid evaporates. |
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3
Done
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Rice and Pumpking togetherBegin to add broth 1 cup at a time to the rice and stir with a wooden spoon. Continue this process for 20 minutes, stirring frequently. The rice will get creamy. When rice is at 3/4 of its cooking, add the pumpkin puree and stir in. |
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4
Done
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When rice is cooked, add half of the parmesan cheese. Stir in. Turn off heat. Serve risotto and top with more cheese, if you like. |
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5
Done
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6
Done
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7
Done
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8
Done
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9
Done
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