Pumpkin Risotto
How do you cook creamy pumpkin risotto?
Sauté onion and pumpkin cubes. Toast the Carnaroli rice in the pot, pour in white wine until it evaporates, and add hot vegetable broth one ladleful at a time, stirring constantly for 18 minutes. Turn off the heat and stir in butter and Parmesan cheese to finish and achieve a creamy final texture.
A delicious creamy rice dish, perfect for lunch in good company. The secret to a perfect risotto is cooking it step by step, one ladleful of broth at a time. In short, its simplicity is what captivates even the most knowledgeable palates.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 320 g Carnaroli rice (for risotto)
- 600 g pumpkin
- 1 medium yellow onion
- 1.5 L vegetable broth
- 60 ml white wine
- 50 g Parmesan cheese
- 50 g plant-based butter
- 20 ml extra virgin olive oil
- 1 pinch ground ginger
Instructions
To cook the pumpkin risotto, start by preparing a vegetable broth and keep it over very low heat, as we will need it hot throughout. Clean the pumpkin, removing the skin, fibers and seeds; then cut the pumpkin into small pieces, but not too small, and set aside. Finely chop the onion.
In a high-sided pot, add the oil and sauté the onion over gentle heat for about 10 minutes, until translucent.
Add the pumpkin and cook for 5 minutes over medium heat, stirring often so it does not burn.
At this point, add the rice and toast it. This step is very important: it helps seal the grains and gives them extraordinary resistance during cooking, so the risotto reaches the perfect texture without overcooking. Simply toast it for a couple of minutes over medium-high heat, being careful not to burn it.
After toasting, add the wine and let the alcohol evaporate. This step takes about 2 minutes.
Once the alcohol has evaporated, start adding the broth one ladleful at a time. As soon as it begins to dry out, immediately add another ladleful, and continue like this until the rice reaches its ideal doneness. This process takes 15-20 minutes in total. You will not use the entire 1.5 L of broth, but almost.
Near the end of cooking, sprinkle in pepper, a pinch of ground ginger and adjust the salt. Once the risotto is cooked, turn off the heat, add the plant-based butter and Parmesan cheese, and let all the flavors come together for about 5 minutes.
Serve our delicious, creamy risotto very hot.
Enjoy your meal!
Reviews
There are no reviews yet.
- 320 g Carnaroli rice (for risotto)
- 600 g pumpkin
- 1 medium yellow onion
- 1.5 L vegetable broth
- 60 ml white wine
- 50 g Parmesan cheese
- 50 g plant-based butter
- 20 ml extra virgin olive oil
- 1 pinch ground ginger