Pumpkin risotto, autumn has finally arrived

The days are getting cooler, the colors are changing, and even in the kitchen, the desire for recipes that warm and perfume the home grows. Pumpkin risotto is one of the most beloved autumn recipes because it starts with simple ingredients and transforms them into a rich and creamy first course. The secret is to carefully follow the different steps: the pumpkin must be tender, while the rice must be toasted and cooked slowly, adding the broth a little at a time.

To achieve a balanced result, it's important not to rush. The pumpkin is cooked first with the onion until tender and creamy; the Carnaroli rice, however, is toasted separately and deglazed with white wine before adding it to the pumpkin. From that point, the preparation continues by gradually adding the hot broth. Finally, the risotto is creamed with butter and Parmigiano Reggiano: this is what makes the pumpkin risotto creamy, glossy, and enveloping, perfect for finally celebrating the arrival of autumn.

Ingredients for making pumpkin risotto

• 320 g of Carnaroli rice
• 750 g of Delica pumpkin to be cleaned, to obtain approximately 600 g of pulp
• 100 g of copper onion
• 1.5 liters of vegetable broth
• 80 g of Parmigiano Reggiano DOP
• 60 g of white wine
• 50 g of butter

Step-by-step recipe for a creamy pumpkin risotto

• First, prepare the vegetable broth and keep it warm throughout the cooking process. It's important to use hot broth so as not to interrupt the cooking of the rice each time you add it.
• Clean the pumpkin, removing the peel, seeds, and internal filaments. Then cut the pulp first into slices and then into fairly regular cubes.
• Finely chop the onion. Pour a drizzle of extra virgin olive oil into a large pan, add the onion, and cook over very low heat for about 10 minutes. A pinch of salt will help the onion release its juices and soften without burning.
• Add the diced pumpkin and cook for a few minutes, stirring carefully. Then add a ladle of hot broth and continue cooking, adding more as needed. After about 20 minutes, the pumpkin should be very soft and have a naturally creamy consistency.
• Meanwhile, heat another pan and add the Carnaroli rice, without adding any fat. Toasting the rice is crucial: stir frequently over high heat for about 2-3 minutes.
• Pour the white wine over the toasted rice and continue stirring until the alcohol has evaporated. Transfer the rice to the pan containing the pumpkin.
• Stir thoroughly and continue cooking, adding the hot broth a ladle at a time. Wait until the liquid is almost absorbed before adding more. Depending on the variety of rice used, this will take approximately 15-20 minutes.
• When the rice is cooked but still nice and firm, turn off the heat. Add the butter and grated Parmigiano Reggiano, then stir vigorously until smooth and creamy.
• Finish with a grind of black pepper and season with salt. If you prefer a softer, more wavy risotto, add a little more hot broth while stirring.
• Let the risotto rest for a minute or two, then divide it into plates and serve immediately, while its consistency is still perfectly creamy.

Pumpkin risotto celebrates autumn through a few simple ingredients and simple gestures: the orange hue of pumpkin, the aroma of hot broth, and that creamy texture that invites you to enjoy it right away. It's a recipe suitable for a family lunch or a more special dinner, and can also be personalized with aromatic herbs like rosemary, thyme, or marjoram. But its classic version perhaps retains its best appeal: a warm, wholesome, and creamy dish that immediately brings the flavors of autumn to the table.