Pumpkin risotto
Superb autumn risotto! Creamy carnaroli risotto with pumpkin, cooked in vegetable stock with authentic Italian Parmigiano-Reggiano.
Chef's choice, Vegetarian
Ingredients
Portions:
4
300 g
Carnaroli rice
400 g
pumpkin, diced
100 g
Parmigiano Reggiano, grated
100 ml
white wine
50 g
butter
1 medium
onion, finely chopped
30 g
pumpkin seeds, toasted
Vegetable stock:
1 liter
vegetable stock (made with onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek)
Fine salt
2 tbsp
Casa olive oil
1 tsp
Ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Peel and cut the pumpkin into small cubes. Set aside.
- In a large pan, heat Casa olive oil and sauté chopped onion until translucent.
- Add the diced pumpkin and cook for about 5 minutes. Stir in carnaroli rice and toast for 2 minutes.
- Pour in the white wine and let it evaporate. Gradually add hot vegetable stock, stirring constantly, until the rice is creamy and cooked al dente, about 15 minutes.
- Remove from heat and stir in butter and grated Parmigiano-Reggiano. Season with fine salt and ground white pepper to taste.
- Garnish with pumpkin seeds before serving.
For a richer flavor, use homemade vegetable stock.
Adjust the seasoning according to your taste preference.