Creamy Pumpkin Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delicious creamy pumpkin risotto that you can whip up in less then 30 minutes.
Ingredients
  • 4 cups (about 1 liter) of vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely chopped
  • 10.7ounces (300g) Japanese pumpkin (kabocha squash) or butternut squash, skin removed, seeds discarded, and the rest chopped in small cubes.
  • ¼ cup (59ml) dry white wine
  • 1 cup (175g) carnaroli rice
  • 1-2 tablespoons butter
  • ⅓ cup (30g) parmigiano reggiano
Instructions
  1. Put the extra virgin olive oil in a medium pot, add the chopped shallot and cook for 5-10 minutes over low heat. Add the pumpkin cubes followed by the white wine. Continue cooking over low heat until the wine has evaporated.
  2. Pour in the rice and toast for 1-2 minutes. Now add just enough vegetable broth to cover the rice and pumpkin. As soon as the rice begins to dry out, add another ladle of broth and stir occasionally. Keep adding more broth, a ladle at a time, when the rice starts to dry out until reaching the right consistency; about 15-20 minutes. You’ll want your rice to remain on the al dente side (slightly hard when bitten) because the rice continues to cook when removed from heat.
  3. When the rice is finished, stir in the butter and Parmigiano Reggiano cheese. Serve immediately.
Recipe by Italicana Kitchen at https://italicanakitchen.com/creamy-pumpkin-risotto/