Recipe Information

• Servings: 4
• Total Time: 40 minutes
• Difficulty: Medium

Ingredients

• For the Risotto:
  • 1 small pumpkin or butternut squash
  • 3 onions
  • 2 shallots
  • 1 carrot
  • 2 celery stalks
  • 300 grams arborio or carnaroli rice
  • 1 cup white wine
  • 50 grams butter
  • 100 grams grated Parmesan cheese
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 sprigs of rosemary

Instructions

1. Peel the pumpkin and cut it into small cubes (about 1 to 1.5 cm).
2. Peel and thinly slice the onions and shallots.
3. Peel the carrot, wash the celery, and cut both into small pieces.
4. Detach a few rosemary leaves and finely chop them.
5. In a pot, drizzle some olive oil and add half of the onions, the carrot, the celery, and one sprig of rosemary, sautéing with a pinch of salt. Add ½ liter of water, bring to a boil, and let it cook on high heat for about ten minutes. Strain through a fine sieve to recover the vegetable broth.
6. At the same time, in a tall pan (which will also be used for the risotto), drizzle some olive oil and sauté the remaining onions and pumpkin cubes. Add enough water to cover the pumpkin, lightly salt it, and cook until the pumpkin is tender. Blend into a liquid puree, but not too runny. Set aside.
7. In the same pan, heat a drizzle of olive oil, sauté the shallots, and add the rice. Stir with a spatula.
8. When the grains become translucent, add the white wine and a ladle of vegetable broth.
9. Cook the risotto on low heat, alternating between adding a ladle of pumpkin puree and a ladle of broth. Stir with a spatula and cover between additions to allow the rice to gently absorb the liquids.
10. After about twenty minutes, the rice should be cooked.
11. Add a couple of pinches of chopped rosemary, stir in the butter and Parmesan. Adjust seasoning (salt and pepper) if necessary.
12. Serve sprinkled with grated Parmesan and garnish with toasted pumpkin seeds and rosemary.

Notes

If you have leftover risotto, don’t throw it away! You can sauté it with a bit of butter and let it color slightly at the bottom of the pan to obtain lightly golden and crispy bites.

Recipe Tips

• Use a high-quality vegetable broth for the best flavor.
• Consider adding a splash of cream or a dollop of mascarpone for extra creaminess.
• Top the risotto with additional roasted vegetables or herbs to elevate the flavor.

Nutritional Information

Each serving contains approximately 400 calories, with a balanced mix of carbohydrates, fats, and proteins.

Frequently Asked Questions

1. Can I use another type of rice? Yes, while arborio or carnaroli is recommended for its creaminess, you can use other short-grain rice varieties.
2. Is there a vegetarian alternative to the broth? Absolutely! You can use homemade vegetable broth or store-bought vegetarian broth.
3. What can I serve with pumpkin risotto? This dish pairs well with a simple green salad or grilled vegetables.
4. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
5. Can I make this risotto ahead of time? It’s best enjoyed freshly made, but you can prepare the pumpkin puree and broth in advance for a quicker cooking process.