Risotto alla Zucca
Pane-Bistecca
This risotto alla zucca is perfect for the fall season! Pumpkin also gives the risotto a wonderfully rich color, a highlight on any table. I like colors like this, they make every plate interesting. I like playing with colors on a plate!
What is so special about pumpkin risotto, what makes it so irresistible? It was actually a recipe with rural origins that was cooked in the fall when the pumpkins were finally ripe. Many restaurants refused to cook this dish because it was too simple. And that is exactly what makes this dish so delicious! Today, this risotto is loved by gourmets all over the world!
What is so special about pumpkin risotto, what makes it so irresistible? It was actually a recipe with rural origins that was cooked in the fall when the pumpkins were finally ripe. Many restaurants refused to cook this dish because it was too simple. And that is exactly what makes this dish so delicious! Today, this risotto is loved by gourmets all over the world!
Ingredients
400 g Risotto Rice (Loto Rice)
400 g Pumpkin, diced
1 L Broth
2 x 30 g Butter
50 g Parmesan grated
1 Onion, chopped
100 ml White Wine
Salt and Pepper
some Chili
some Olive Oil
Instructions
1
Step 1
Bring the stock to the boil and add the pumpkin pieces. Cook for 10 minutes, then puree the pumpkin with a little stock. Keep the stock for later.
2
Step 2
Put 30 g butter and a little olive oil in a pan and heat up. Add the finely chopped onion and sauté.
3
Step 3
Now add the rice and stir with a wooden spoon until the rice becomes slightly translucent. Then add the wine and allow the rice to absorb it completely but keep stirring!
4
Step 4
Once the wine has been absorbed, add 1/3 of the stock and continue stirring. As soon as the rice has absorbed the liquid, keep adding stock and stir. The more you stir, the better and creamier the rice will be.
5
Step 5
Cook for 10 minutes, then add the pumpkin puree and season to taste. Keep stirring and adding stock until the rice is cooked. (To check: break a grain of rice with your fingernail. It should be soft but still compact in the middle). It will take another 20 minutes or so.
6
Step 6
Just before serving, add the remaining 30 g butter and some of the Parmesan. Leave to rest for 3 minutes and then serve sprinkled with the remaining Parmesan.
Notes
Buon Apetito! More Pumpkin Recipes!
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