320 gr of Carnaroli Terre Alte Villarboit Rice
600 grams of pumpkin
20 grams of extra virgin olive oil
60 grams of white wine
1.5 L of vegetable broth
100 gr of onions
80 grams of Parmigiano Reggiano
50 grams of butter
Fine salt and pepper to taste
For an excellent pumpkin risotto you need to:
Prepare a vegetable broth, which will be used later to boil the rice. Cut the vegetables and place them in a large saucepan, pour in the water and add the salt. Cover with a lid, bring to a boil and cook for 1 hour. After that, filter the broth and set it aside.
Take the pumpkin, clean it and cut it into cubes.
Heat the oil in a pan.
Chop the onion and add it to the same pan as the oil that will now be hot. Fry the onion over low heat for 10 minutes. Now add the pumpkin and brown it for a few minutes, being careful not to let it stick to the pan.
Slowly add several ladlefuls of broth to cook the pumpkin (it will take about twenty minutes).
Put the rice in another pan and toast at high heat, be careful not to burn it: 2-3 minutes is enough. At this point pour the white wine, reduce and mix to avoid sticking. When the wine has evaporated pour the rice into the same pan of the pumpkin. Mix.
Repeat this last procedure whenever the rice dries, until it has cooked. Once the rice is cooked, add salt and pepper to taste and stir in the butter and grated Parmigiano Reggiano. If you want a creamier rice, add one more ladle of broth.
The dish is ready, come and eat!
Want a tastier and more savory risotto?
Just add a pinch of ginger or cinnamon and you’re in for a treat!