VEGETARIAN

Pumpkin Risotto

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 14.1 oz
Arborio rice - 2 cups
Dry White Wine - 1 cup
Grated Pecorino Pepato Cheese - 4.2 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.