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Pasta & rice main dishes

Pumpkin risotto

⏱ 15 min🍳 20 min👤 4 pp★★★☆☆

Each season has its own colours, aromas and flavours and there is nothing more enjoyable than finding something to cook which reflects the changing seasons and the passing of time - sunshine, snow, flowers or colourful forests. Today we bring you the pleasant flavours of autumn with a classic dish. Even during this time of the year gardens offer up plenty of produce, and one such is the pumpkin or squash: they are characterized by their bright and lively colour, almost as if to emphasize the fact that we’re not quite ready to leave summer behind. Pumpkins and squashes are soft, creamy and capable of gently enveloping almost any dish with their warm embrace, as mild as an Italian autumn: and with this pumpkin risotto I want to make it even more delicious with a some crunchy, crushed amaretti biscuits. What do you think, does this recipe do it for you?

Ingredients

Nutritional values 380 kcal / serving
Protein
9g
Carbohydrates
58g
Fat
12g
Fiber
2g

* approximate values per serving

Information
15 minutes Preparation time
20 minutes Cooking time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Cut the pumpkin or squash into wedges and remove the peel. Cut it into 1 or 2cm cubes. Sauté for 5 minutes in oil, add salt and 1 finger’s width of hot water, cover and let the pumpkin gently soften. When it is quite tender, remove from the heat and with a wooden pestle or an electric blender, crush or blitz to a thick puree. Add the rice to a saucepan with a little oil and toast for a minute. Add a dash of white wine and before the wine has completely evaporated, add the pumpkin base and a few crumbled amaretti biscuits. Add hot water (at this point I also add salt, but you could add the salt bit by bit if you’re not sure how much you want). You may be wondering why I don’t use stock, but hot water instead – the reason is that I don’t want to "contaminate" the taste of the risotto, in this case specifically the pumpkin. In my dishes always I look for simplicity and authenticity. Keep adding hot water as it evaporates, until the rice is cooked: you should decide how much cooking it needs – ‘de disputandum gustibus non est!’ - there’s no accounting for taste! Once the rice is cooked, turn off the heat and stir: this is the most important stage for getting a creamy risotto. You have to be careful that the rice is not too firm when served or it won’t be enjoyable to eat: it should remain soft, almost like a cream with rice inside. Add plenty of butter and stir very vigorously (careful with splashing!!!). Then add the Parmesan and stir even more vigorously. Now sprinkle over the top of your risotto a generous handful of coarsely crumbled amaretti biscuits. Now serve your creamy risotto and grind over some black pepper.

Tips
If you want to make your pumpkin risotto more colourful, combine the mashed pumpkin with the stock or water.
Trivia
To enjoy your pumpkin risotto to the utmost, uncork a nice bottle of white wine, such as a Grechetto.

Step by step

Amaretti biscuits
Amaretti biscuits
**Click on the photos to access full step by step!

Additional information

Pumpkin Risotto with Amaretti

One of the most interesting variations of Pumpkin Risotto is the one that includes crushed amaretti. This preparation adds a sweet and aromatic touch to the dish, perfectly balancing the flavor of the pumpkin. To make it, simply follow the basic risotto recipe and, once creamy, add the crushed amaretti to give a crunchy and fragrant note. Additionally, you can garnish the dish with a whole amaretto for a stunning effect. This variation is perfect for those who want to surprise their guests with an original and unexpected flavor, making Pumpkin Risotto even more delicious and rich in nuances.

Piedmontese Pumpkin Risotto

Piedmontese Pumpkin Risotto is a typical preparation that reflects the flavors and culinary traditions of Piedmont. In this variation, local ingredients are used, such as vialone rice, which is perfect for absorbing the flavors of the pumpkin and aromatic herbs. Sage, in particular, adds an intense and unmistakable aroma to the dish. To prepare this risotto, it is important to toast the rice and then cook it slowly, stirring with hot broth for a creamy consistency. The final result is a rich and enveloping dish, ideal for cold winter evenings, to be paired with a good Piedmontese red wine.

Light Pumpkin Risotto without Butter

For those looking for a lighter version of the classic Pumpkin Risotto, it can be prepared without butter, replacing it with a drizzle of extra virgin olive oil. This light variation maintains the enveloping taste of the pumpkin but significantly reduces the calories. By also using a light vegetable broth and limiting the amount of grated cheese, you will achieve a healthier risotto, suitable for those following a balanced diet. Additionally, you can enrich the dish with spices like turmeric or black pepper, which not only add flavor but also provide health benefits. This preparation is perfect for those who want to enjoy a good risotto without sacrificing well-being.

Benefits of Pumpkin Risotto: properties of pumpkin and calories

Pumpkin, the main ingredient of Pumpkin Risotto, is a vegetable rich in nutrients and health benefits. It contains vitamins A and C, antioxidants, and fiber, which support the immune system and promote digestion. Furthermore, pumpkin is low in calories and high in water, making it an ideal food for those looking to maintain or lose weight. In a serving of Pumpkin Risotto, the calories can vary depending on the ingredients used, but on average they are around 300-400 calories per portion, making it a nutritious and balanced option. Choosing to prepare it with fresh, quality ingredients is essential to enhance the properties of the pumpkin.

Can Pumpkin Risotto be frozen?

Many wonder if it is possible to freeze Pumpkin Risotto. The answer is yes, but with some precautions. It is important to freeze the risotto as soon as it is prepared and let it cool completely before transferring it to airtight containers. It is advisable to portion it into suitable amounts to facilitate thawing. When you want to consume it, simply let it thaw in the refrigerator overnight and then reheat it in a pan with a drizzle of oil or broth to restore its creaminess. However, it is good to know that the consistency may undergo some changes, so it is advisable to consume it fresh to fully appreciate its flavor and creaminess.