Pumpkin, red kuri or butternut: which squash to choose?
How to pick a good squash, which variety suits which dish, and the easy way to cut it.
In seasonMain course
Pumpkin Risotto
Creamy, velvety rice tinted orange by pumpkin and finished with Parmesan.
- Total time
- 55 min
- Prep
- 15 min
- Cook
- 40 min
Ingredients
For 4 servings
- 350 garborio rice
- 500 gpumpkin, peeled, diced
- 1onion, finely chopped
- 1.2 Lvegetable broth, hot
- 40 gbutter
- 100 mlmilk
- 60 gparmesan, grated
- 1 tbspparsley, chopped
- salt, to taste
- black pepper, to taste
Method
Step 1
Heat the broth in a saucepan and keep it at a gentle simmer, with small bubbles on the surface, throughout the recipe.
Step 2
Peel the pumpkin, scrape out the seeds and stringy fibers, and cut the flesh into small cubes, about half an inch, so it cooks quickly.
Step 3
In a large skillet, melt half the butter over medium heat. Cook the onion for 5 minutes, stirring, until translucent.
5 min
Step 4
Add the pumpkin and a pinch of salt. Cook over low heat for 12 minutes with a ladle of broth, stirring, until the pumpkin mashes easily.
12 min
Step 5
Add the rice and stir for 2 minutes, until the grains turn translucent around the edges. This step is called toasting the rice.
2 min
Step 6
Add a ladle of hot broth and stir until it’s absorbed, then repeat. Keep going for about 18 minutes, until the rice is tender with a slightly firm center.
18 min
Step 7
Pour in the milk, add the remaining butter, and stir briskly over high heat for 1 minute, until the risotto turns creamy.
1 min
Step 8
Off the heat, stir in the Parmesan, parsley, and some pepper, then taste and adjust the salt. Serve right away, while the risotto is still loose and creamy.
