Pumpkin Risotto Con la Zucca
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5cups 1-inch cubes pumpkin flesh
- 6tablespoons butter or olive oil
- 1large or 2 medium onions, diced
- 1tablespoon minced garlic
- ¼teaspoon ground nutmeg
- 1tablespoon minced fresh sage or rosemary
- 1½cups arborio or other short-grain rice
- Salt and freshly ground black pepper
- ½cup dry white wine
- 4 to 6cups chicken, beef or vegetable stock
- ½cup freshly grated Parmesan, plus more for garnish
- ¼cup thinly sliced almonds or chopped pistachios
Nutritional analysis per serving (6 servings)
483 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 15 grams protein; 855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
- Step 2
Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
- Step 3
Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
- Step 4
Begin adding the pumpkin purée and stock alternately, ½ cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
- Step 5
Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
Private Notes
Comments
How much pumpkin puree is generated by 5 cups of cubed pumpkin. I didn't cube mine - I baked it like squash and have about 4 cups of puree from one pumpkin. This seems like too much to use.
Since you are supposed to alternately add 1/2 cup of stock and puree, I think you will need just as many cups of puree as stock, so 4 - 6 cups.
I also like cooking winter squash with millet. I usually keep it simple, with just onions and salt, but I will try it in this recipe as the spice combination sounds great. I use leftovers to make patties, dusted in cornmeal and lightly fried to re-heat.
Used about 2 cups pumpkin puree and 2-2.5 c veg broth. Toasted walnuts and used fresh grated grana padana instead. So good!!
Not always a fan of pumpkin but this recipe is very tasty with the butter, chicken stock, and Parmesan! I will make again. Also please don’t cook your own pumpkin unless you really want to make everything yourself. I made a half recipe and used a full can of pumpkin puree and it turned out great!
Perfect fall main or side. A little extra salt really brings out all the flavors. Tried once with butternut squash and was also excellent. I particularly like sage with these flavors.