Pumpkin Risotto Recipe
The most delicious pumpkin risotto to make this season!
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What pumpkin to use in pumpkin risotto
In this recipe we used Butternut squash. Check here which other pumpkins are perfect for making risotto.
Prep Time: 10
- Rice (Carnaroli rice, or Arborio or Vialone Nano)
- Dry White Wine
- Parmigiano Reggiano cheese
- Salt & Black pepper - Butter
Cook Time: 325
White Scribbled Underline
Dice the pumpkin, and cook it with the onion until soft. When soft, blend half of it and set aside.
Toast the rice for a couple of minutes and deglaze with the wine. Allow the wine to evaporate.
Gradually add broth; add more broth if you see the risotto drying out. And cook for about 12 to 15 min. Stir frequently.
When the risotto is cooked, add the pumpkin that we blended earlier and mix well together.
"Manteca" over low heat with butter is parmesan cheese.
The result is a super creamy risotto!