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So Yummy and Vegetarian!

541 Calories per serving

Carbohydrates g 69.8 of which sugars g 4.6

Protein g 14

Fats g 21.8 of which saturated fat g 10.7

Fiber g 1.7

Cholesterol mg 49

Sodium mg 856

Difficulty: Easy Prep time: 20 min

Cook time: 50 min

Serving: 4 people

Cost: Low Note + the preparation time for the vegetable broth

Pumpkin risotto is an iconic gem within Italian cuisine. This first course is a sublime testament to the art of slow cooking, brimming with authentic flavors and a heartwarming aroma that conjures memories of home-cooked goodness.

With humble origins deeply rooted in the Italian tradition, this dish, like many others, owes its fame to the intuitive creativity, practice, and imagination of generations past. The marriage of pumpkin and rice, a testament to the synergy of simple ingredients, has evolved into a celebrated masterpiece cherished by connoisseurs and gourmets alike.

What sets pumpkin risotto apart, making it utterly irresistible, is its sheer simplicity. It encapsulates wisdom, care, and a series of timeless, essential, and practical culinary gestures. Take, for instance, the toasting of the rice grains, which renders them impermeable, ensuring they stand up admirably against overcooking. The step-by-step cooking method, where each ladle of broth is added meticulously, reminding us that risotto is a dish to be coaxed, not rushed. Then comes the magical 'mantecatura' stage, where the starch works its alchemical magic, transforming residual broth into a luxurious, velvety cream, made even more exquisite by the final touch of butter.

These age-old culinary secrets, lovingly passed down through the generations, render this dish a culinary delight capable of seducing the most discerning palates and those who crave unadulterated, wholesome flavors. Pumpkin risotto is a versatile masterpiece suitable for any occasion, from an intimate dinner for two to a spirited Halloween gathering. You can elevate its charm by adding speck, gorgonzola cheese, or sausage.

With our step-by-step recipe, the enigmatic allure of pumpkin risotto will unveil itself to you, revealing its delicious secrets for all to savor.


Carnaroli rice 1.8 cups (320 g) Pumpkin 1.33 lbs (600 g) Yellow Onions 3.5 oz (100 g) Vegetable broths 1 ½ quart (1.5 l) Parmigiano Reggiano ¾ cup (80 g) White wine ¼ cup (60 g)  Butter ¼ cup (50 g) Black Pepper  to taste  Fine salt to taste Delicate Extra Virgin Olive oil 1 ¾ tbsp (20 g)

To cook pumpkin risotto, start by preparing a light vegetable broth, which you will use to cook the rice. Cut the vegetables, put them in a large saucepan, cover them with water and add salt 1. Cover with a lid, bring to a boil and cook for about 1 hour. Filter the broth (2-3) and keep it warm.

Then start preparing the pumpkin: clean it, cut it into slices 4 and then into small cubes 5. Finely chop the onion and put it in a large pan with the heated oil 7. Let the onion sauté over very low heat for about 10 minutes, until it is very soft 8. Then add the pumpkin 9 and brown it for a few minutes, stirring to keep it from sticking.

Start adding one ladle of broth 10, and then add more, little by little until the pumpkin is cooked (about 20 minutes): it must be very tender and creamy 11. Heat another large frying pan, add in the rice and toast it 12. We use the dry method because toasting the rice, an essential step to ensure the grains will develop their resistance to overcooking, cannot be done in a humid environment such as the one created in the other pan.

Keep toasting the rice over high heat until it becomes opalescent, turning it often to avoid burning it. This will take 2-3 minutes. Then add the white wine 13 and stir immediately to avoid sticking. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin 14. Mix well to combine the flavors and prevent the rice from sticking 15.

After the wine has evaporated, add a ladle of hot broth 16, and gradually add the next one only after the previous one has been absorbed, until it is properly cooked. This will take 15-20 minutes, depending on the type of rice used. Towards the end of cooking, season with pepper and salt 17. Finally, remove from the burner, add the butter and grated Parmesan cheese 19. Mix with care 20, then add a final ladle of broth if you prefer a creamier risotto. Let it rest for a minute before serving 21.


The pumpkin risotto can be kept closed in an airtight container and refrigerated for 1-2 days at most.


If you want to make your risotto spicier, add a touch of ginger or cinnamon! And you can also add a spoon of Taleggio Cheese.