5 from 3 votes

Pumpkin Risotto - Italian Recipe

This authentic rich and creamy pumpkin risotto recipe makes a wonderful meal for any occasion, and it's ready in just 20 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: Italian

Serving: 4

Calories: 569kcal

Author: Andrea Soranidis

Ingredients

2 tablespoon extra-virgin olive oil
500 g pumpkin, peeled and cut into small cubes
2 shallots, finely minced
320 g Carnaroli rice, or Arborio, Vialone Nano
60 ml white wine
1 l vegetable stock, or chicken stock
3 tablespoon butter
80 g Parmigiano Reggiano cheese, finely grated
2 tablespoon fresh parsley, finely chopped
Sea salt & black pepper, to taste

Instructions

Heat a large pot with the extra-virgin olive oil, add the pumpkin and shallots and sauté, stirring often for 7-8 minutes, adding a splash of stock to soften the vegetables.
Transfer the pumpkin and shallots into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
Return the veggies into the pot with the rice and stir all the ingredients together. Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite.
Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.