Risotto with pumpkin

Risotto with pumpkin and rosemary

Risotto with pumpkin, with the arrival of autumn, there is nothing better than bringing a warm, invigorating and colorful dish to the table. The risotto with pumpkin and rosemary is a classic of this season’s tables: with its typically autumnal scent and colors, it cannot be missed in these crisp first cold days.

The main ingredients are basically three: rice, pumpkin, rosemary, so it is necessary to choose them carefully and of excellent quality in order to have a perfect result: the type of rice for example (a good carnaroli is a guarantee); the strong and at the same time delicate flavor of the pumpkins from our garden will help us bring to the table a tasty first course; finally, rosemary will give an aromatic and refined touch to the risotto.

Seasonality: autumn recipes
Dish: vegetarian first course
Preparation time: about 40 minutes

Ingredients for 4 people:

280 g of short-grain rice
400 g of pumpkin pulp already cleaned
a bunch of fresh rosemary
extra virgin olive oil, salt
vegetable broth
a knob of butter
grated cheese to serve

How to prepare risotto with pumpkin and rosemary

This classic autumn recipe starts with cleaning the vegetable, then cutting the pumpkin pulp into cubes. In a non-stick pan, heat a drizzle of extra virgin olive oil, brown the pumpkin, and, after a couple of minutes over high heat, add vegetable broth until it is covered.

Cook for about 15/20 minutes, until the pumpkin has softened. With an immersion blender, blend the pumpkin pulp until a homogeneous puree is obtained. Season with salt if necessary.

Add the rice to the pumpkin cream and toast it for 3/4 minutes. Add a ladle of broth, stir and continue cooking the risotto, adding a little broth at a time as it is absorbed. Don’t forget to check that it doesn’t attack.

When the rice is cooked (it will take about 15-18 minutes) turn off the heat, add the finely chopped fresh rosemary and a knob of butter to whisk the risotto, stir, close with a lid, and let it rest over the heat for a while. about a minute.

Serve the risotto with pumpkin and rosemary hot, sprinkle it with generous grated cheese, enjoy your meal.

Variations to the recipe for this risotto

The recipe for risotto with pumpkin and rosemary is so simple that it lends itself to countless modifications, based on your personal taste. We suggest some of them below, which allow you to renew this first autumn dish

  • Almonds. Try replacing the rosemary with sliced ​​almonds for a delicious risotto.
  • Emmer. Rice can be replaced by spelled, naturally varying the cooking times, but maintaining the same preparation procedure.
  • Sausage. Add some fresh sausage just before toasting the rice for a complete and very tasty first course.

You may be interested to read the Risotto with zucchini recipe/ Risotto With Mushroom recipe/ Vegetarian Pumpkin Risotto recipe/ Risotto with radicchio recipe/ Risotto with leeks recipe/ Orange risotto recipe/ Picanha recipe.

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