Italian Pumpkin Risotto
Tue Nov 2014
Are you carving your pumpkin for Halloween? Are you wondering what you could do with pumpkin pulp? Pumpkin, or zucca, is a very popular ingredient in Italian cuisine, especially in Northern Italy. In autumn it is used as a base for many delicious recipes and its bright orange colour will make your dishes look interesting and fun. A very popular recipe is risotto alla zucca, which mean pumpkin risotto. If you don’t have any pumpkin, you can also use butternut squash.
Enjoy Italian comfort food!
Pumpkin risotto – Risotto alla zucca
Ingredients for 4 servings
280 gr risotto rice (Carnaroli, Arborio, Roma)
300 gr pumpkin
1 litre vegetable stock
Finely chop the onion and put into a casserole with a little bit of olive oil. Stir for a few minutes until the onion is soft and golden. Chop the pumpkin into small cubes and add it to the onion. Stir for a couple of minutes, then add the rice. Gradually add the stock, waiting for the rice to absorb most of it before adding some more. The rice should cook for 15-20 min in order to be soft. To make the texture of risotto even creamier, add a knob of butter and stir for a minute just before taking the risotto off the heat. If you like, you can serve it with parmesan cheese on the top.
Original serving idea:
If you have a carved pumpkin, you can fill it with your pumpkin risotto and then serve your guests from there. It will look fabulous on your dining table!