Pumpkin risotto Quick and easy recipe
Pumpkin risotto: October and November are the perfect months to enjoy pumpkin, it is in fact the autumn vegetable par excellence, it is very sweet and also for this reason children like it so much; Pumpkin is rich in beta-carotene that the body uses for the formation of vitamin A, it also contains vitamins B and E. It has diuretic and laxative properties, it also has calming properties against insomnia. Contains many minerals: calcium, phosphorus, potassium, magnesium, iron, selenium, sodium, manganese and zinc, all this in a few calories, 17 calories per 100g of pumpkin pulp. So in the fall we stock up on this precious vegetable.
You may also be interested in: Pasta and pumpkin, Pumpkin gnocchi, Pumpkin ravioli
Ingredients for 2 people
- 250 gr of pumpkin
- 160 gr of Carnaroli rice
- 1/2 white onion or 1 shallot
- 3 tablespoons of extra virgin olive oil
- 1 knob of butter
- vegetable broth (also with cube)
- half a slice of speck
How to make pumpkin risotto
Prepare some vegetable broth with carrot, celery and onion (or with a cube) and keep it on the fire. Wash and cut the pumpkin into small cubes (for faster cooking), chop the onion
Put the shallot in a large pot with 3 tablespoons of extra virgin olive oil, let it cook for a few moments, add the pumpkin, a pinch of salt and cook over high heat for 1-2 minutes,
add the rice and a tablespoon of oil,
let the rice toast and add a ladle of broth
proceed with cooking the rice by adding a ladle of broth only when the previous one is absorbed. At the end of cooking, turn off the heat and stir: add a knob of butter and grated Parmesan cheese, mix and serve, add to taste some strips of speck sautéed in a pan. And your pumpkin risotto is ready. Enjoy your meal!
WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.
In this blog, for wine pairings, I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal!