Pumpkin Risotto
Risotto • European
Description
Vegetable broth and olive oil can be replaced with chicken broth and butter. During Lent, cheese can be omitted for a light yet tasty rice dish with pumpkin.
Ingredients
- Chicken Broth 8 cups
- Olive Oil 5 tablespoons
- Onion 1 head
- Butternut Squash 15 oz
- Arborio rice 2 cups
- Dry White Wine 1 cup
- Grated Pecorino Pepato Cheese 5 oz
- Chives 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into small cubes to make 2 cups.
Step 2
In a pot, bring the broth to a boil, then reduce to a very low heat and keep warm.
Step 3
In a large saucepan, heat 4 tablespoons of olive oil and add finely chopped onion and pumpkin. Sauté for 5 minutes until the onion becomes translucent.
Step 4
Add the rice and sauté, stirring, for 1–2 minutes.
Step 5
Then pour in the wine and cook, stirring, until the wine evaporates.
Step 6
Add a few ladles of broth and cook over medium heat, stirring, until the broth evaporates, then add more broth and continue cooking for 15–20 minutes until the rice is done.
Step 7
A few minutes before finishing, add the remaining oil, 0.3 cups of Parmesan, and finely chopped chives. Season with salt and stir. Cook for a little longer until the risotto reaches a creamy consistency.
Step 8
Serve, sprinkled with the remaining Parmesan.
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