Easy pumpkin risotto

Pumpkin season is one of my favorites, and this risotto is one my wife's
favorite recipes! So here it is for you 🙂

Servings: 4 people

Author: Roberto

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Main Course Primo Risotto

Italian Lombarda Veneta

Vegetarian easy Delicious creamy

🧂 Ingredients

400 gr pumpkin pulp
400 gr rice

https://en.wikipedia.org/wiki/Carnarolicarnaroli rice is recommended (https://en.wikipedia.org/wiki/Carnaroli [https://en.wikipedia.org/wiki/Carnaroli])
80 gr butter
half onion
1 lt vegetable broth
80 gr Parmigiano Reggiano
qs black pepper

1 Start your pumpkin risotto by peeling the pumpkin and chopping it into small
cubes.
2 Finely chop the onion, and start browning it in the pot, using 40 gr of butter.
3 When the onion is brown, add the pumpkin and cook it for 15 minutes, stirring
it. This phase is important, to enhance the flavor of the pumpkin. Then add the
rice, stirring it with no broth for 5 minutes, to toast it.
4 Start adding some broth and stirring frequently, to avoid the rice to burn. This
phase will last about 20-25 minutes, depending on the rice.
5 When the rice is almost ready, remove from heat, add the remaining butter, the
grated Parmigiano-Reggiano and stir with strength until butter and cheese have
melted, then cover the pot and let it rest for 5 minutes (in Italian this
procedure is called mantecatura).
6 Your pumpkin risotto is ready to be served, with some black pepper dusted on
top.