Recipe for making pumpkin risotto, simple preparation guide with a list of the few necessary ingredients and how to cook in the pan.
Ingredients for 4 portions
- a sprig of rosemary
- half a glass of dry white wine
- 1 vegetable nut
- nutmeg
- 4 tablespoons of grated Parmesan cheese
- 300 gr of rice
- 400 gr of pumpkin
- 1 onion
- 40 gr of butter
- salt
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How to cook pumpkin risotto
Remove the seeds from the pumpkin, wash it and cut it into large pieces, then boil it in a saucepan with a liter of slightly salted boiling water, for a time of about 10 minutes, calculated from when the boil resumes. Once cooked, drain the pieces of pumpkin, without throwing away the cooking water, and crush them with a fork, until obtaining a puree.
Peel the onion and finely chop it. Heat half the butter with a little chopped rosemary in a pan and brown the onion, then pour the rice and toast it while stirring.
Pour in the wine and let it evaporate, then add the nut, a grated nutmeg, the pumpkin pulp and a ladle of its boiling cooking water. As soon as this water dose is absorbed, add another ladle and so on until you reach the end of cooking.
Remove from the heat, add the remaining butter and Parmesan, then stir, or mix everything well.
Leave to rest for a minute, then serve sprinkling the preparation with finely chopped rosemary to taste.
