Pumpkin Risotto

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Despite its imposing shape, pumpkin is a pliable and malleable ingredient. It's hard to tell whether the al dente grains of rice with their firm inner core or the pumpkin, which becomes almost amorphous after a long simmer in broth, is more pronounced in the risotto. By the end, the pumpkin nearly transforms into a sauce. Yet, this contrast is what makes well-prepared risotto so appealing: on one hand, there's an extraordinary tenderness, a cohesive texture, and ephemeral aromas of Parmesan and brandy; on the other hand, there's something to chew on.

Ingredients

Arborio rice - 24.7 oz
Pumpkin - 24.7 oz
Shallot - 4 heads
Butter - 5.3 oz
Chicken Broth - 1½ l
Brandy - 3 fl oz
Chopped Sage Leaves - 6 teaspoons
Garlic - 6 cloves
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

In a deep skillet, melt the butter and sauté the finely chopped shallots in it. Add the minced garlic and cook for another minute. Once the shallots soften slightly, add the diced pumpkin to the skillet, stir it with the shallots, and sauté on high heat for 10 minutes, stirring constantly.

Step 2

After 10 minutes, pour the brandy into the skillet, stir it together with the roasted pumpkin, reduce the heat significantly, and let the mixture simmer. Remember to occasionally stir the contents of the skillet with a spatula to prevent it from burning.

Step 3

Once the pumpkin is soft enough that the shape of the pumpkin cubes can be easily broken with a light press of a spoon, take a wooden masher and mash the pumpkin directly in the skillet until it reaches a smooth, orange puree. Then, add the rice to this puree, mix it with the pumpkin, and sauté for about 2 minutes.

Step 4

Now pour the chicken broth into the skillet and let it simmer for 12 minutes, occasionally returning to the stove to stir the risotto. If the liquid evaporates too quickly, add more broth. After 12 minutes, stir in the chopped parsley, mixing it with the rice and pumpkin. Cover the skillet with a lid and turn off the heat. After another 2 minutes, the risotto can be served on plates, topped with grated Parmesan.