Discover the authentic taste of Pumpkin Risotto: Carnaroli rice and cooked pumpkin come together in a traditional Italian recipe. Try it now!
Cook the pumpkin (I always cook it in the microwave for 10 minutes). Add it, cut into cubes, to half an onion with a drizzle of oil and make a light sauté, then blend everything. At this point add the rice and deglaze with the white wine. Meanwhile, bring some water to a boil (I use the kettle), which you will add little by little as the risotto absorbs it (use stock for a more flavorful version). Add the salt and/or a few anchovies that will melt during cooking. When cooked, grate plenty of Parmesan and let it cream for a couple of minutes.
The risotto is ready! I added pepper and extra virgin olive oil at the end and served it with an anchovy and Parmesan crisps.
*For the crisps: grate the Parmesan until you form a little mound and flatten it with your fingers to give it a round shape or whatever shape you prefer, cook in the microwave for a few seconds, then let it cool so it hardens*
Italia, Emilia Romagna
| Energy (kcal) | 146.16 |
| Carbohydrates (g) | 28.04 |
| of which sugars (g) | 2.46 |
| Fat (g) | 0.69 |
| of which saturates (g) | 0.23 |
| Protein (g) | 6.38 |
| Fibre (g) | 0.76 |
| Salt (g) | 0.55 |
