Pumpkin Risotto with Parmesan
What does it include?
Ingredients
- 240 ml arborio rice
- 480 ml roasted pumpkin, cubed
- 1 clove of garlic, minced
- 1 medium onion chopped
- 960 ml vegetable broth
- 1/480 ml dry white wine
- 1/480 ml grated parmesan cheese
- Salt and pepper to taste
- Extra virgin olive oil
- Chopped fresh parsley to decorate
How to prepare it step by step?
Preparation
- Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and fragrant.
- Add the garlic and cook for a minute until aromatic.
- Add the rice and sauté for 2 minutes until it turns slightly golden.
- Pour in the white wine and cook until it has evaporated, leaving the rice coated.
- Begin adding the vegetable broth little by little, stirring constantly, until the rice is tender but al dente, about 18-20 minutes.
- Add the roasted pumpkin and cook for another 5 minutes until it is warmed through.
- Remove from the heat, add the grated parmesan, season with salt and pepper to taste, and mix well until creamy.
- Serve decorated with fresh parsley.
Full description
Indulge in this exquisite Italian dish where the creamy arborio rice melds with the sweet, earthy notes of roasted pumpkin and the robust, umami-rich parmesan. Each bite offers a symphony of flavors, from the velvety texture of the rice to the aromatic hints of garlic and onion. The key to this dish is patience, ensuring the rice achieves its signature al dente texture while absorbing the savory broth. Perfectly seasoned and garnished with fresh parsley, this risotto promises a comforting yet sophisticated meal.
