Pumpkin risotto is a comfort meal, simply delicious and with a nutty flavor. This creamy version is very easy to make and based on traditional Italian recipes to make the perfect risotto. With the leftover rice you can make some delicious croquettes.
What kind of pumpkin should we use?
In Italy we have different names to call squash and pumpkin based on the varieties we are referring to. In my opinion Delica squash is the best one to make a truly delicious risotto.
What rice is the best in risotto?
In Italy we traditionally make risotto with Arborio or Carnaroli rice. Arborio is the most common in supermarket (and it’s the one I use here in the UK). In general you want to use a short grain rice which gives the right texture to the risotto – not to chewy and perfectly creamy.
- 400g pumpkin, diced and peeled
- 400g Arborio or Carnaroli rice
- 1/2 small onion
- 1 L vegetable stock
- 1 small glass of white wine
- 1 Tbsp olive oil
- 80g butter, cold from the fridge
- 4 Tbsp grated parmesan (or more), cold from the fridge
- salt and pepper
- fresh thyme or sage
- 1 tsp grated nutmeg
- Preheat the oven to 180°C. Roast the pumpkin on a oven tray line with baking paper for about 40 minutes.
- Once the pumpkin is ready roughly mash it.
- You can now start making your risotto. Heat the olive oil in a pan over a medium heat. Add the sage and onion and gently cook.
- Once the onion are soft but not brown, add the rice and stir well until the rice is hot to the touch. Add the wine and deglaze the pan with the wine.
- Add the mashed pumpkin and stir well.
- Start adding the a cup of stock and stir gently until the stock has all disappeared into the rice. Continue by adding a laddle of stock at the time.
- Once your rice is cooked turn the heat off. Add the cubed butter, nutmeg and parmesan and stir gently.
- Serve with extra parmesan and pepper.