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: 180 g
- Parmesan, grated: 20 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 the pumpkin on high heat for about 5 minutes.
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. The total cooking time should correspond to the cooking time indicated for the kind of rice you are using (usually between 15 and 18 minutes).
Once rice has cooked through, turn off the heat. add Parmesan to risotto; combine the two by stirring thoroughly, add frozen butter and stir risotto until the butter had melted, making the risotto creamier.
Serve warm, topped with freshly grated Parmesan and rosemary.