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Risotto alla zucca gialla – Pumpking Risotto –

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Ingredients

320 gr Rice Carnaroli
100 gr white onion
50 gr Butter
600 gr Pumpking
1 cup White Wine
half a litre Broth
80 gr Parmesan Cheese
qb Salt
qb Pepper
qb Extra Virgin Olive Oil

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Risotto alla zucca gialla – Pumpking Risotto –

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    Cuisine:
      • Medium

      Ingredients

      Directions

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      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.

      I prepared this recipe last week with chef Joanna during our online section on Instagram https://www.instagram.com/p/CGAwVnYqGas/
      If you want to know more about our weekly cooking please follow us and check the “Simple Cooking Cooking Show” here

      Steps

      1
      Done

      Preparing the pumpking

      In 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.

      2
      Done

      Toasting and cooking the rice

      While 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.

      3
      Done

      Rice and Pumpking together

      Begin 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.
      Continue to cook until rice is done (approximately 10 minutes, but I suggest you taste).
      You can decide not to add all of the purees but taking it aside to add later. You can add at this point some Gorgonzola (blue cheese).

      4
      Done

      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.

      5
      Done
      6
      Done
      7
      Done
      8
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      9
      Done

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