Creamy Pumpkin Risotto (Risotto alla Zucca): a Northern Italian classic with Carnaroli rice and pumpkin, naturally creamy without cream.
🥣 INGREDIENTS — 2 servings
250 g Carnaroli
450 g pumpkin
900 ml hot vegetable broth
1 onion
50 ml dry white wine
40 g butter
45 g Parmigiano Reggiano
10 g EVOO
1 rosemary sprig
Salt & black pepper
👨🍳 METHOD
Cook onion in oil and butter. Add pumpkin, rosemary, seasoning and a little broth; cover until tender. Remove rosemary and mash half. Dry-toast rice, add wine and let evaporate. Add hot broth gradually. After 5 min add pumpkin; cook until al dente. Off heat, stir in cold butter and Parmigiano. Serve all’onda.
⏱️ CHAPTERS
00:00 Intro
00:16 Pumpkin
01:38 Cooking pumpkin
03:21 Carnaroli
03:49 Wine
04:12 Risotto
05:31 Pumpkin
06:57 Mantecatura
07:32 Plating
08:03 Final
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