Pumpkin Risotto ... in a pumpkin!

    50 minutes

    Pumpkin risotto? Nothing new but I will say I have discovered that there are many versions. I've tried several, I removed an ingredient from one, I added another, I increased an amount, I tried it with a pinch of this and a dash of that, and the end result was more than satisfactory. Here is my recipe!

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    Serves: 4 

    • 2 shallots, or one small onion
    • 1 carrot
    • 1/4 fennel
    • 1 stick celery
    • 500g pumpkin flesh
    • 1 tablespoon chopped parsley
    • 350g Carnaroli rice, or similar
    • 1/2 cup sweet white wine
    • 20g butter
    • 1/2 cup milk
    • 1 lemon, zested
    • rosemary
    • salt and pepper, to taste
    • 40g grated parmesan
    • extra virgin olive oil

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Wash and clean the shallot, 3/4 of carrot, fennel and 3/4 of celery and dice.
    2. Put all these vegetables in a saucepan, cover with a litre and a half of water and bring to a boil.
    3. Clean the pumpkin peel, wash and cut two-thirds into small pieces, the rest into thin slices that will be used for decoration.
    4. When the water is boiling, add half of the chopped parsley, diced pumpkin and a little salt. Simmer for 20 minutes then drain and mash the vegetables in a blender to make a puree, set aside the created vegetable stock.
    5. In a saucepan add the remaining carrot, celery and shallots after dicing then fry with 3 or 4 tablespoons of oil. Add the rice, toast for 1 minute, pour the white wine and let it evaporate.
    6. Add the pureed vegetables and a ladle of stock and simmer, adding more liquid when the previous has been absorbed.
    7. Two minutes before removing from heat, add a the butter, milk and lemon zest 1 teaspoon chopped rosemary.
    8. Season with salt and pepper and serve. Garnish with thin slices of pumpkin prepared previously, saute in a little olive oil extra virgin olive oil and sprinkled with Parmesan.

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