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Italian Pumpkin Risotto

Authentic Italian Pumpkin Risotto recipe made with broth, pumpkin pulp, butter, and parmesan cheese.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 300 kcal
Author Claudia Rinaldi

Ingredients

for the broth

  • 2 carrots
  • 1 small potato
  • 1 white onion
  • 2 sage leaves
  • 5 black pepper grains
  • 6 cups water 1.5 liters
  • 1 tablespoon salt

for the risotto

  • 10.6 oz pumpkin pulp 300 gr - preferably from a "Mantovana" or a green skin pumpkin
  • 2.5 oz butter 70 gr
  • 1 white onion medium
  • 10.6 oz rice for risotto 300 gr - Carnaroli or Vianone Nano
  • 1.7 oz white wine 50 gr - dry
  • 1.4 oz parmesan cheese 40 gr - grated

Instructions

Prepare the Broth:

  1. In a pot, combine carrots, potato, half the onion, peppercorns, sage, and water.

  2. Bring to a boil and simmer for 40 minutes. Strain or remove the solids. Add salt.

Cook the Pumpkin:

  1. Dice the pumpkin into small cubes and add it to the broth.

  2. Simmer for 10 minutes until fork-tender.

  3. Meanwhile, finely chop the remaining onion.

Make the Risotto:

  1. In a large pan, melt half the butter over low heat. Sauté the remaining chopped onion until golden.

  2. Add the rice, stirring constantly for 1 minute to toast it over medium/low heat..

  3. Pour in the white wine and let it evaporate completely - when the alcohol smell is gone.

  4. Add one ladleful of broth at a time, allowing the rice to absorb the liquid before adding more. Stirr only occasionally and keep adding broth until the rice is thoroughly cooked, but "al dente," to the bite.

Finish with Butter & Parmesan:

  1. Remove from heat and stir in the remaining butter and grated Parmesan.

Serve Immediately:

  1. Enjoy your authentic Italian pumpkin risotto, paired with dry Prosecco or a light Chardonnay.