Pumpkin Risotto

Looks like we are going to be monitored again this falll. We may as well move to the kitchen and start cooking again.

With the new wave of contagions even private gatherings should be limited to 6 persons. So I have still hope for Thanksgiving dinner.

We can still carve a pumpkin 🎃 to put on our doorsteps, or windowsill for the lonely passerby (so far the curfew is only in Milan); but who knows; for sure there won’t be any ”trick-or-treat” for us this year, so talking about pumpkin and getting the feel of the season somehow let’s go with a creamy pumpkin risotto for now:

Ingredients

  • 400 gr pumpkin
  • 320 gr. Riso
  • 40 gr. Parmigiano grated
  • 20 gr. Butter
  • 1 onion minced
  • 1 lt. Vegetable broth
  • Salt to taste

It takes about 30 minutes to be ready on the table.

Bring the broth to a boil and meeep it hot; while preparing the pumpkin, and cutting it into small cubes.

Slice the onion and put it in a pan with the butter and sautee at a low flame, add the pumpkin previously cut in small chunks, stir occasionally. Add some brothif necessary, and cook for about 20 minutes.

Timing this well, both risotto and the pumping should be ready at the same time.

Meanwhile prepare the risotto;

The usual method, except that there is no onion this time because it is cooking with the pumpkin.

Proceed to cook the risotto, adding the white wine, and proceed with the broth each time it is necessary, and once it is cooked add the pumpkin with the onion; the Parmigiano, and butter.

Stir very well to make it creamy, and serve on individual plates.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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