Simple Pumpkin Risotto (alla zucca);

Risotto is one of the staples of Italian family cooking; it is simple, and especially delicious when prepared using fresh seasonal produce; the rice is cooked in broth to a creamy consistency;

Risotto rice comes in a many different varieties; the most commonly available variety available in supermarkets is Arborio, which is named after the town “Arborio” in the Lombardy region in Northern Italy; This recipe of Pumpkin Risotto  is especially delightful when prepared during Autumn and Winter when pumpkins are in season, although it can be prepared all year round with the availability of pumpkin varieties in most supermarkets;

Serves 5;

Ingredients;

50 grams of butter

50 ml Olive oil for frying

400 grams of Pumpkin;

500 grams Italian Arborio rice

1 small onion

1 cup of grated Parmesan

1/4 cup of white wine

 

2 liters of boiling vegetable or chicken stock

tip

  • use stock cubes if you don’t have freshly made stock;

Preparation;

finely dice the onion;

dice the pumpkin into 1cm cubes;

Cooking;

Coat the bottom of a thick based casserole or stock pot with the olive oil and half the butter;

melt the butter;

add the chopped onion; add a pinch of salt;

fry til onion until it softens a little;

add the diced pumpkin and fry the ingredients until the pumpkin has slightly softened;

add the rice to the pot and stir in until the rice is well coated with oil;

add the white wine and allow it to be absorbed by the rice for at least a minute;

img_0136

using a ladle add a enough stock to cover the rice and bring back to the boil;

lower the heat to a medium simmer;

you will continue to add stock little by little as the rice absorbs the stock;

continue with this method for around 20-25 minutes;

or as long as it takes to cook the rice slightly “al dente” (firm to bite) keeping the rice slightly wet; be careful no to dry out the risotto; I personally prefer my risotto quite wet; (all’onda or wavy) you can decide the consistency you prefer;

serving;  

remove the risotto from the heat;

add the remaining butter and half the grated Parmesan;

stir the butter and Parmesan through the hot risotto to achieve a creamy consistency ;

serve into bowls;

top with a sprinkle of grated Parmesan;

enjoy with a glass of your favorite wine;

Buon Apetito;

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