Other

Pumpkin risotto


Ingredients for making pumpkin risotto

  1. Butternut squash 750 grams
  2. Rice "Arborio" 350 grams
  3. Onion 1 piece
  4. Olive oil 40 milliliters
  5. Vegetable broth (salted) 1 liter 200 milliliters
  6. Dry white wine 200 milliliters
  7. Butter 40 grams
  8. Cheese "Parmesan" (Parmeggiano Reggiano) 50 grams
  • Main ingredients: Onion, Pumpkin, Oil, Rice
  • Serving 6 servings
  • World CuisineItalian Cuisine

Inventory:

Kitchen scale, measuring cup, faceted glass (200 milliliter capacity), kitchen knife, cutting board, paper kitchen towels, bowl, dishcloth, stove, deep pan (2 liter capacity), deep frying pan, wooden kitchen spatula, portion plate.

Cooking risotto with pumpkin:

Step 1: prepare the ingredients.


So, for starters, using a sharp kitchen knife, peel the pumpkin and onions. Then we wash them under trickles of cold running water and dry them with paper kitchen towels. After that, we take turns laying out on a cutting board and continue the preparation. We chop the onion in small cubes up to 5-6 millimeters in size.

We divide the pumpkin lengthwise into two halves with our hands or, using a tablespoon, rid it of seeds and fibers and cut the vegetable flesh into small cubes 1-1.5 centimeters in size.

Then we cover the countertop with a kitchen towel, put Arborio rice on it, sort it out, removing any rubbish, and pour it into a clean, dry bowl. In no case should you wash this variety of cereals before making risotto, otherwise all the starch will leave and as a result the dish will turn out not so velvety.

Then we chop into a clean dish a piece of Parmesan cheese, put a saucepan with broth on medium heat, let it boil, put other necessary products on the countertop and proceed to the next step.

Step 2: cook the risotto with pumpkin.


We put a deep frying pan on medium heat and pour the right amount of olive oil into it. After a few minutes, dip the chopped onion into the preheated fat and pass it until transparent, it will take no more 2-3 minutes. After that, add the pumpkin slices to it, reduce the heat to a small level and simmer together 15 minutes until the latter is soft, periodically stirring with a wooden kitchen spatula.

Then pour the rice into it, carefully loosen everything to a uniform consistency and stand on the stove 3-4 minutes.

Next, fill the cereal with white dry wine and cook it until it completely absorbs all the moisture. In fact, it is not as long as it seems, literally in a couple of minutes, the alcohol will completely evaporate.

After that, helping ourselves with a ladle, we begin to pour hot vegetable broth into the pan. We act slowly, adding it in small parts, constantly stirring the rice and waiting for the complete absorption of the liquid before adding the next portion.

We continue this process until the broth will not end completely, but rice won't get soft but wherein will remain tight inside.

When the cereal grains reach the desired structure, put butter in a practically ready dish, mix everything again until smooth, taste it and, if necessary, add a little salt, although its amount directly depends on the broth, which must be seasoned with this spice during cooking. Also, do not forget that the recipe uses cheese with a high salt content, it is better not to overstate the poem!

After a few more, put the above spicy Parmesan into the risotto, mix everything well again, immediately distribute in portions on plates and taste!

Step 3: serve the risotto with pumpkin.


Risotto with pumpkin is served immediately after cooking in a hot form, previously laid out in portions on plates. This yummy is considered a full-fledged second course, but can also be a wonderful side dish for baked, stewed or grilled meat, poultry, fish or game. A specialty of this dish is a pear-shaped and very sweet pumpkin variety, it goes well with Arborio rice, noble Parmesan cheese, thin white dry wine and soft butter, which makes the taste softer. Enjoy it!
Enjoy your meal!

Recipe Tips:

- you must always remember that this dish is prepared by absorbing hot moisture in rice. Therefore, the broth or water should be kept nearby in a separate saucepan over high heat, so that the liquid does not have time to cool;

- use only wooden kitchen appliances to stir the risotto so as not to damage the integrity of the rice grains;

- an alternative to rice "Arborio" - "Vialone", "Padano" or "Carnaroli", and onions - red sweet or leek;

- Some Italian chefs use white beer instead of wine;
after adding the rice to the pan, the risotto should be cooked for no more than 20 minutes, so that the grains are al dente, it’s not worth digesting, it may turn into porridge, and not the famous Italian dish. The recipe indicates a total time of 1 hour, taking into account the preparation of ingredients and the onion with pumpkin.