Great classic of Italian cuisine is a dish that comes from the culinary tradition of Northern Italy, particularly appreciated in Lombardy. The city of Mantua in particular has a high quality pumpkin production.
Serves: 2 | Preparation time: 20 mins | Cooking time: 30 mins
- Pumpkin: 400 g
- Rice: 160 g
- Parmigiano Reggiano cheese, grated: 30 g
- Butter, unsalted, frozen: 20 g
- Vegetable broth: 1 l
- Shallots: 1
- Rosemary, fresh: about 1 sprig
- Extra virgin olive oil: 1 tbsp
- Nutmeg, grated: half a tsp
- Salt and pepper: to taste
Clean the pumpkin: cut it in half, use a spoon to remove the seeds and the fibers and peel it. Dice the flesh of the pumpkin in small cubes with a side of about 1cm.
Heat up vegetable broth.
Brown diced shallot in a pan with olive oil, add the pumpkin, rosemary and a pinch of nutmeg, seasoning with salt and pepper. Stir-fry pumpkin chunks on high heat for about 5 minutes. Keep aside some pieces, put them in a food processor and blend with a ladle of vegetable both getting a puree.
Add rice to the pan; toast it for 1-2 mins, carefully stirring the mixture to avoid it from burning.
Pour in about 3 ladle of broth, just about enough to cover the rice. Cook risotto by continuously adding broth as it gets absorbed, stirring often and making sure that the mixture doesn’t get too dry.
As soon as rice has cooked through, turn off the heat.
Add pumpkin puree and Parmesan to risotto; combine the two by stirring thoroughly, add frozen butter and stir until the butter had melted, making the risotto creamier.
Serve warm, topped with freshly grated Parmesan and rosemary.