Pumpkin risotto

Ingredients

• 300 gVialone Nano rice
• 1 knobbutter
• 2stock cubes
• 50 ggrated Parmesan
• 1 smallonion
• 400 gprepared pumpkin
• 20 gdried mushrooms
• 1/2 glasswhite wine
• 3 tablespoonsextra-virgin olive oil
• to tastechilli
• to tasterosemary
• to tasteparsley
• to tastesalt

Instructions

1. 1

   Soak mushrooms

   Cover the dried mushrooms with hot water and leave them to soak for 15 minutes.

2. 2

   Prepare stock

   Make the stock with the stock cubes. Remove the pumpkin skin, seeds and stringy fibres.

3. 3

   Cut pumpkin

   Wash the pumpkin and cut it into small pieces.

4. 4

   Fry aromatics

   Heat 3 tablespoons of oil in a saucepan. Gently fry the chopped onion, chopped mushrooms, a little rosemary and chilli.

5. 5

   Add pumpkin

   Add the pumpkin and cook briefly so it takes on the flavours.

6. 6

   Toast rice

   Add the rice and toast it for about 2 minutes.

7. 7

   Add wine

   Pour in the wine and let it evaporate.

8. 8

   Cook risotto

   Gradually add hot stock to cook the rice, adding it a little at a time.

9. 9

   Stir and simmer

   Stir thoroughly and cook for about 15 minutes.

10. 10

    Finish risotto

    Just before turning off the heat, stir in chopped parsley, a knob of butter and the grated Parmesan.

What is pumpkin risotto?

Risotto is an Italian rice dish cooked by gradually adding hot stock and stirring as the grains soften. This version pairs autumn pumpkin with dried mushrooms, herbs and Parmesan for a savoury, gently sweet bowl.

Vialone Nano is a short-grain rice variety suited to risotto; its starch helps give the finished dish a creamy consistency. The pumpkin is cooked with the aromatics before the rice goes in, so its flavour carries through the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 12g protein, 78g carbs, 12g fat.

Most of the carbohydrates come from the rice, while the oil, butter and Parmesan contribute much of the fat; the rice, Parmesan and mushrooms provide some protein. Serve it with a green salad or extra vegetables to balance the plate.

Build the flavour base

Mushrooms: Soaking them for 15 minutes softens them before chopping. The method does not specify what to do with the soaking water, so use the prepared stock for cooking the rice.

Aromatics: Fry the chopped onion, mushrooms, rosemary and chilli in the oil, then let the pumpkin take on their flavour. Keep the heat moderate to soften the onion without scorching it.

Toast before adding wine

Rice: Stir the grains in the pan for about 2 minutes after adding them. This brief toasting step gives them a chance to heat through before the liquid goes in.

Wine: Add it after toasting and let it evaporate before beginning to add the hot stock. That keeps the cooking sequence clear and gives the wine a chance to meld with the other flavours.

Add stock gradually

Stock: Keep it hot and add it a little at a time as the rice cooks. Stir carefully and allow each addition to be absorbed before adding more.

Timing: The recipe gives about 15 minutes of cooking after the stock is added. Check the rice as it cooks, since the precise amount of stock needed can vary.

Look for a creamy finish

Texture: The rice should be tender while still holding its shape, with enough liquid around the grains for a softly creamy result. Stirring helps bring the starch into the cooking liquid.

Finish: Add the parsley, butter and Parmesan just before turning off the heat. Stir them through so the butter melts and the cheese is evenly distributed.

Serve it as a first course

Risotto is best served soon after cooking, while its texture is loose and creamy. A little extra chopped parsley can add a fresh note at the table.

For a larger meal, pair it with a green salad or simply cooked vegetables. Keep any extra seasoning modest until you have tasted the dish, as the stock cubes and Parmesan both contribute saltiness.

Recipe notes & tips

• Cut the pumpkin into similarly sized pieces so it cooks evenly.
• Keep the prepared stock hot while you cook the rice.
• Stir regularly and add stock gradually rather than all at once.
• Taste before adding salt, since the stock cubes and Parmesan are already savoury.
• Chop the soaked mushrooms finely so they are distributed through the risotto.

Variations

• Extra herbs: Add a little more rosemary for a stronger herbal note.
• More chilli: Increase the chilli to give the finished risotto more heat.
• Mushroom-forward: Add extra dried mushrooms, soaking them before chopping.
• Parsley finish: Reserve a little chopped parsley to scatter over each serving.
• Cheesier finish: Add a little more grated Parmesan when stirring in the final portion.

Common mistakes to avoid

• Adding cold stock: Keep the stock hot so it does not interrupt the rice's cooking.
• Pouring in all the stock: Add it gradually and let the rice absorb it as it cooks.
• Skipping the toasting: Give the rice about 2 minutes in the pan before adding wine.
• Scorching the onion: Fry the aromatics over moderate heat and stir them regularly.
• Overcooking the rice: Start checking it around the stated 15-minute cooking time.
• Salting too early: Taste the finished risotto first because the stock cubes and Parmesan add salt.

How to store

Cool leftovers promptly, refrigerate in a covered container and eat within 2 days. Reheat thoroughly in a saucepan with a splash of water or stock, stirring until hot throughout.

Frequently asked questions