One of the reasons tourists love Italy so much is food. Today I want to share with you my family’s recipe for pumpkin risotto, taken from my new book Sos Italian cooking.
300 g (10.58 oz) Arborio rice
300 g (10.58 oz) fresh pumpkin
3 slices of onion
50 g (1.76 oz) unsalted butter
8 ladles vegetable stock – 1.2 L (5.07 cups), more or less
A handful of Parmesan
125 mL(0.52 cup) dry white wine
For the stock
1 stalk of celery
2.5 L (10.56 cups) water
What you need
Pot 22 x 12 cm (8.66 x 4.72 inches)
Saucepot 22 x 9 cm (8.66 x 3.54 inches)
- Wash the zucchini and the celery. Peel the carrot and onion.
- In a pot, add the water and place in whole the zucchini, carrot, celery, and onion. Boil for an hour. Add more water if needed.
- Remove vegetables with a skimmer. The stock is now ready to use.
- Peel the pumpkin and dice.
- Heat the stock.
- In a saucepot, melt the butter on a low flame. Add the onion and fry gently for one minute.
- Add the pumpkin and cook until soft. Add 2 or 3 tbsp of water if needed to prevent the pumpkin from sticking.
- Turn off the heat and purée the pumpkin in a blender or food processor until smooth.
- Heat the purée in the same saucepot.
- Add the rice and stir.
- Cook for 3 minutes while stirring.
- Add the wine and cook until completely absorbed.
- Add two ladles of stock and cook on a medium flame. Continue to cook, adding one or more ladles of stock as soon as the rice absorbs the liquid. Continue stirring.
- Cook the risotto according to packet instructions – usually 20 minutes.
- Add salt to taste.
- When the risotto is ready, turn off the heat. Sprinkle with Parmesan.
- Wait 3 minutes and serve.