Ingredients
- 2 ½ cups (320 g) Carnaroli rice
- 3 cups (600 g) pumpkin
- ½ cup (100 g) onion
- 7 ½ cups (1.5 liters) vegetable broth
- ½ cup grated Parmesan cheese
- 1 glass white wine
- ¼ cup butter
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
Prepare the Broth
Prepare a light vegetable broth and keep it warm throughout the cooking process.
Cook the Pumpkin
Clean the pumpkin, remove peel and seeds, and cut it into cubes.
Finely chop the onion and sauté it in a pan with olive oil over very low heat until soft.
Add the pumpkin and cook for a few minutes, stirring.
Add a ladle of broth and continue cooking for about 20 minutes, adding more broth as needed, until the pumpkin is soft and creamy.
Toast the Rice
In a separate pan, toast the rice over high heat for 2–3 minutes until slightly translucent.
Add the white wine and let it evaporate completely.
Cook the Risotto
Add the rice to the pumpkin mixture and stir well.
Cook the risotto by adding hot broth one ladle at a time, allowing it to absorb before adding more.
Continue for 15–20 minutes until the rice is cooked and creamy.
Finish and Serve
Season with salt and pepper.
Turn off the heat and stir in butter and grated Parmesan cheese.
Serve immediately while creamy.