Creamy Pumpkin Risotto Recipe
The most delicious pumpkin risotto to make this season!
Ingredients
- 1 small Onion
- 9 oz Pumpkin peeled and diced
- 1 tablespoon olive oil
- 4 1/4 cups Broth
- 1 cup Rice Carnaroli rice, or Arborio or Vialone Nano
- 1/2 cup Dry White Wine
- Salt & Black pepper to taste
- 1 cup Parmigiano Reggiano cheese
- 2 tablespoons Butter
Instructions
- Begin by making a flavorful vegetable broth. Sauté carrots, celery, and onion in olive oil until softened. Add water and simmer for 30 minutes. Strain and keep the broth warm.
- Dice pumpkin and onion.
- In olive oil, cook onion over low heat until translucent. Add cubed pumpkin and a ladle of broth. Cook until the pumpkin is tender, about 10 minutes, adding more broth if needed.
- Transfer half the pumpkin to a blender. Add a ladle of broth and puree until smooth. Set pumpkin puree aside.
- In the same pot, toast arborio rice for 2-3 minutes to release starch. Add white wine and cook until evaporated.
- Begin adding broth ladle by ladle, stirring frequently, until rice is almost tender, about 15-18 minutes.
- Remove from heat and stir in pumpkin puree. Add butter and Parmesan cheese and "manteca" all together.
- Let the risotto rest for a few minutes off the heat before serving.
Notes
"Mantecare" is an Italian culinary term that refers to the final step in making risotto or pasta dishes. It involves vigorously stirring or "mantecando" the dish after the heat has been turned off and adding a final ingredient, typically butter and grated cheese.
During the mantecatura process, the constant stirring helps to emulsify the remaining liquid, butter, and cheese, resulting in a creamy and glossy texture creamy texture.
