This pumpkin risotto is really the perfect fall meal. Comforting, easy to eat and with smooth, warming flavors. We’d definitely recommend you make some soon!
Extra Virgin olive oil
1 tbsp butter
300 gr arborio or carnaroli rice
700 ml vegetable broth
3 tbsp freshly grated parmesan
Chili pepper and pepper
Peel and de-seed the pumpkin/squash. Cut into a relatively small dice. Peel and dice the onion.Warm the oil and butter in a pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn’t brown (reduce heat or add a little more butter, if needed).
Add the pumpkin/squash and some chili pepper and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash with a fork so that it’s a rough puree.
Add the rice and cook for a minute or two then add enough broth to cover the rice. Keep adding a little more (around 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn’t stick. Typically, it doesn’t need stirred much to start but more towards the end.
Once the rice is cooked and the broth has been absorbed, stir through the parmesan and pepper. Adjust seasoning to taste. Serve topped with a drizzle of olive oil, some rosemary and Parmigiano Reggiano.