Pumpkin risotto – recipe from Italy

Always creamy and freshly stirred: A bright orange pumpkin risotto is real soul food in the fall. Good risotto rice is essential for success. In this dish, we use carnaroli, the king of rice.

From Jens 2 Min Reading time

Italian pumpkin risotto

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Always creamy and freshly stirred: A bright orange pumpkin risotto is real soul food in the fall. Good risotto rice, e.g. Carnaroli, the king of rice, is very important for success.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Schritt für Schritt durch´s Rezept

  1. Step 1
    Cut the pumpkin in half and remove the seeds. Cut the flesh and skin into 1 cm pieces. Fill 1 cup with pumpkin pieces and set aside. Cook the remaining pieces for approx. 5 minutes until they are soft. Then strain/puree and set aside.
  2. Step 2
    Melt 4 tablespoons of butter in a thick-bottomed pan over a medium heat and sauté the shallot until translucent. Then add the raw pumpkin pieces and season with salt and pepper. Fry for 2 minutes, then add the rice and stir constantly for a minute – until the rice is translucent.
  3. Step 3
    Now slowly add the stock one ladleful at a time and stir well. Only add more stock when the liquid has completely reduced. The rice must never be allowed to overcook.
  4. Step 4
    After about 20 minutes, when the rice is gradually softening and the stock has reduced completely, mix the pumpkin puree, the remaining butter and the grated Grana Padano into the risotto.
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Which rice for pumpkin risotto?

Not all rice is the same. Broadly speaking, there are grainy and creamy rice varieties. A creamy risotto is not conceivable with basmati rice. To make it really creamy, we recommend starchy Italian rice varieties such as Carnaroli, Arborio or Vialone nano.

Hokkaido: Which pumpkin for the risotto?

Hokkaido pumpkin is the first choice because this pumpkin has a fruity aroma and very good cooking properties. Hokkaido pieces retain a good consistency even after cooking. Butternut squash is a good alternative, but it tends to fall apart when cooked.

Pimp my pumpkin risotto: In a jar

You can conjure up an impressive starter from the creamy risotto in no time at all. Simply serve it in small decorative glasses and top it with crispy fried Parma ham or scampi.

Delicious Italian risotto recipes

PS: If you liked the recipe for pumpkin risotto, save the recipe on Pinterest!

Jens Depenau
Hi, ich bin Jens! Italienliebhaber, Hobby-Barista und Gründer von Gustini, Deinem Shop für die leckersten Spezialitäten aus Bella Italia. Ich bringe Dir Italien auf den Tisch!
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