Without a shadow of a doubt, this is one of the most popular first courses in the fall. It’s simple to make, but extremely tasty. Despite the (apparent) ease of the recipe, some may have a few surprises in store for them in their attempt to make it. We want to help you make this much-loved seasonal dish step by step: trust in us and your next pumpkin risotto will be amazing!
First tip: choose the right squash!
What type of squash should be used for risotto? For a good risotto, you need a squash with a thick pulp that’s low in fiber and filaments, so the best is the iconic orange pumpkin.
How to make pumpkin risotto, step by step
What you need to have at home
Carnaroli rice 1 1/2 cups, squash 9 oz., onion 3 oz., butter, olive oil, Grana Padano cheese, vegetable broth, salt
Now what?
Cut the pumpkin into pieces, removing the skin and seeds. To soften the pulp, pass it in the microwave for 5 minutes (at maximum power, covered). Peel and chop the onion, then sauté it in a saucepan with 2 tablespoons of olive oil and a pat of butter. After that, add the softened pumpkin and let it cook for 2 minutes.
Now comes the rice. Add it to the saucepan and toast it for half a minute. Add about 2 1/2 cups of boiling broth, one ladle at a time (it’s best to use a delicate vegetable broth to avoid overpowering the flavor of the pumpkin).
Cook the risotto over low heat, stirring occasionally with a wooden spoon to prevent it from sticking to the pan. Once cooked, remove from heat and make your pumpkin risotto creamy by adding a large pat of butter and three tablespoons of grated parmesan cheese and season with salt if necessary. Then serve the squash risotto immediately, as it is a dish that should be enjoyed piping hot!