Pumpkin Risotto Recipe
Recipe to make pumpkin risotto. The unique and sweet taste of pumpkin make this one of the best risottos that exist.
The combination of pumpkin risotto with a good > Grilled tuna steak is amazing. The sweet of the pumpkin, the acid of the lemon in the fish ... no flavor covers the other. They complement each other beautifully.
I clarify: in one another occasion I will put on this blog recipes like the ones in this post: both the preparation of the main dish and its companion.
Let's go, then, with the risotto first.
Pumpkin Risotto recipe
I have prepared pumpkin risotto several times, with different techniques and ingredients. All with a good result.
But I was looking for "something" rather than perfect the recipe. Therefore, in recent days I had been reviewing the internet, reading and watching videos of different versions of this risotto.
Finally I found one that I found interesting. It was a risotto published on the web site inspirulina.com.
I really liked the idea of cooking the pumpkin while stirring it. I then decided to make my own pumpkin risotto recipe with some changes in the ingredients.
- 1 cup of arborio rice
- 1 liter and a half of vegetable broth (you can also use chicken broth if you like)
- Approximately 250 grams of pumpkin chopped into squares
- 1 onion medium
- 2 cloves of garlic
- A stream of white wine
- A pinch of curry powder
- Parmesan cheese
- Olive oil
In a deep pot over medium heat you add 1 tablespoon of olive oil, 2 tablespoons of butter and the pieces of pumpkin previously chopped. After a few minutes, add a pinch of salt, pepper, a little water and let them cook until they are soft. For this moment, you can crush some of the pieces of pumpkin with a fork to make them puree.
Add onion, garlic and curry, cook until they begin to clear. At this time you are going to place the stream of white wine.
Stir a couple of minutes to evaporate the alcohol and add the rice. The fire rises. Mix well the ingredients of the pot and begin to add, little by little the vegetable broth.
This part is important . You should not put too much broth, use a ladle to serve soup as a reference. Put a measure of them every time the liquid in the pot begins to dry.
The idea is that the risotto is releasing the starch, taking a creamy consistency. This is achieved by stirring constantly with a wooden spoon as you add the broth. Never let the mixture in the pot completely dry, but do not completely cover it with liquid.
Remember: do not stop stirring the risotto at any time. Add broth, stir until it dries, add more broth, stir, and so on. Little by little.
When about 10 minutes have passed, try it and correct salt/pepper if necessary.
Cooking "al dente" of the rice grain from the moment you add to the pot it takes around 25 to 30 minutes.You can serve it.
This is so simple that more than a recipe, it's an idea.
What I did was cook a grilled tuna fillet with a pinch of salt, serve next to pumpkin risotto and add chopped fresh parsley, a lemon stream and a stream of olive oil.
The result is excellent. This idea can be applied to other fish such as saw or mackerel, in different recipes, be it other risottos, white rice or ... fried potatoes!
Other recipes that you might like:
- Cream of pumpkin
- Cream of spinach