Pumpkin Risotto

Pumpkin Risotto

Don’t act surprised. Yes, I told you there would be more Risotto recipes & I’m following through. I have a deep love for Risotto and hope that, if you don’t already, that you will eventually too! So with that, here is another Risotto recipe for your eating pleasure. Risotto alla Zucca {Pumpkin Risotto} Ree-Zo-toe alla Zoo-ka.

Pumpkin Risotto

Ah, Pumpkins they’re just so adorable. They’re EVERYWHERE right now so what better time for this recipe. Forewarning, yes you can expect many more Pumpkin recipes over the next few weeks. As you may be aware, there was/is a Pumpkin shortage *gasp* I had been looking every time I went down the baking aisle & nope, empty Pumpkin sections. So when this past week, I walked by and casually glanced over, not expecting to find anything, what did I see a blur of orange-ness. Oooh giddy entailed so I grabbed a few cans, and off I went with a huge ridiculous smile on my face dreaming of what I’d be doing with my Pumpkin haul!

What came to mind first, Risotto alla Zucca of course. & YES, you can absolutely use a whole pumpkin. You’ll just need to take out the Pumpkin flesh (sans seeds) cube it & boil it in some veggie stock until it’s cooked through. Season it & zip it through the food processor (or your immersion blender) & voila Pumpkin Puree. But the good folks at Libby’s have made my job a little easier & I’m happy to take their help.

The Rosemary adds a crazy little kick to this dish. Just remember to pull it out before serving. You don’t want to bite into a stalk of Rosemary (not pretty). Keep a little extra stock/wine on hand while cooking. You might need a little extra than recommended (depending on how fast your liquid levels reduce & cook down) And if you’re feeling cheesy, you’re free to be a little heavy handed with the Parmigiano Reggiano (ah be still my heart)

 

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Baci!
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What you’ll need:
1 onion – diced
400g Arborio Rice
300g of Pumpkin Puree
100g Unsalted Butter
100g Parmigiano Reggiano – Grated
1/2 cup dry white wine
1 sprig of Fresh Rosemary
2 cups of  Broth (plus additional if necessary)

What to do:
In a large sauce pan, heat your olive oil & half of butter over medium heat. When butter is melted & oil is hot, add your onions & saute until translucent. Stirring often with a wooden spoon. When onions are ready add the rice & stir through until it’s well saturated with the butter/oil mixture and is starting to slightly change colors (a few mins). At this point, add in a cup of broth & stir through. Reduce heat to low. As liquid levels reduce add in more broth (a little at a time) and cook until it reduces. The cooking process should take approximately 30-35 minutes total. At about 15 minutes into cooking process, stir in the pumpkin puree & cook for a few mins. Add the sprig of Rosemary. When liquid level is low, add the wine. When the risotto is creamy & no longer al dente, turn off the heat, remove Rosemary sprig & add in the remainder of the butter & the Parmigiano Reggiano. Serve immediately.

*Also, for those without a metric scale, here’s a handy little converter.

52 Comments

  1. 1

    I heart risotto so bring on the recipes. Pumpkin risotto sounds delicious.

    • 1.1

      Thanks Wendy! So glad you do too! I’m thinking of making up a t-shirt with that on it “I <3 Risotto” ; )

  2. 2

    I’ve only made / had risotto once…and this recipe looks so good!! what if you added a tiny bit of pumpkin spice to it? would it make it too dessert-ish?

    • 2.1

      Thanks Danielle! I’ve not tried it that way but don’t know why you couldn’t! I’d start out with just a pinch & taste & see how you like it & then adjust as necessary! Let me know if you try it.

  3. 3

    I love risotto. I even love stirring them. It’s therapeutic and comforting most especially eating them.

    • 3.1

      Thanka Divina! ME TOO! I totally think the stirring is therapeutic…Amazing what a little stirring can do ; )

  4. 4
    Liz /

    Could you give the measurements in tablespoons and cups as well as grams? I really want to try this recipe but I’m on the go and it would be so much easier if you could provide this info..thx!

  5. 5

    ciao! buonissimo il risotto con la zucca! lo faccio spesso anch’io! quest’anno l’orto mi ha regalato 10 zucche! bellissimo il tuo risotto molto invitante!! ciao ciao!

    • 5.1

      Ehila’ Federica! Grazie. Che fortunata che sei con cosi tante zucche! Sono proprio gelosa ; ) Baci!

  6. 6

    At the end add little extra virgin olive oil and pepper and it’s perfect :) Ciao!

    • 6.1

      Ciao Matteo! Hai ragione! E’ perfetto con l’olio e pepe! Infatti faccio quasi sempre ma dimentico di metterlo nella ricetta ;) A presto…

  7. 7

    oooooooooooooooooooh! now I’m hungry!!!!! mmmmmmmm

    • 7.1

      Ah, thanks Marta! That’s one of the nicest compliments you could give! Mwah!

  8. 8

    i love pumpkin but i have a little aversion to rosemary. i think we will make pumpkin risotto ( since we got 5 pumpkins from our csa)

    • 8.1

      Ciao Maybelle’s Mom! You can always leave the Rosemary out. It just gives it a little more savory taste. ;) Hope you love it!

  9. 9

    You love risotto? I would never imagined that ;-)

    Wait there are actually people who go light on the cheese? Blasphemy!!! Cheese is that wonderful beautiful binder…drooll…..getting sidetracked again.

    I am on a mission this weekend for pumpkins and other squashy things to go bonkers with.

    Nicely done!

    • 9.1

      LOL Jeff, you always crack me up! I know right, me Risotto, Italian food for that matter tee hee! I know right, hard not to get excited about Cheese! You should see me in a cheese store. Oooh, okay now I’m off focus! Your fault. Can’t wait to hear what shananigans I mean recipes, you come up with this weekend :)

  10. 10

    This looks fabulous and perfect for fall!

    • 10.1

      Thanks Ryan! You’re right, doesn’t get much more fall than Pumpkins : )

  11. 11

    Ooooo! My two favorites in one dish! Thanks for the recipe! I’ve been looking for a good one to try. :)

  12. 12

    I’ve been seeing some great risotto recipes lately. I’m itching to make some! This looks great!!! You are definitely Awesome Paula!!

    • 12.1

      Ah, thanks Diana! You’re super sweet & I think you’re oh so awesome too! Besos

  13. 13

    They look sooo good!

    Btw, I love your website!

  14. 14

    Looks (and sounds) divine, Paula! I have never made risotto but have wanted to try. I love pumpkin so I may give this a go.

    • 14.1

      Well Jessica, we’ve got to fix that! You simply MUST have some Risotto! Let me know what you think. I have so many Risotto recipes on here even one for leftover Risotto (if you’re lucky enough to have any leftover) :)

  15. 15

    Another great looking risotto and perfect for the season. I can see me eating this as I hand out the candy on the front porch this Saturday!

  16. 16

    I have fun exploring your wonderful site today! The risotto picture looks so warm and inviting! Where’s a fork?

  17. 17

    I gave you a blog award, just an FYI…;) http://guiltykitchen.com/?p=727

  18. 18

    First time vistor but now will be a loyal reader!! Love it! And thanks for the add over at Tasty Kitchen!!

    Deanna

    • 18.1

      Yay! Thanks so much Deanna! Welcome to bell’alimento! I’m glad to have met you over at TK : )

  19. 19

    This looks fabulous!

  20. 20

    Hi! Thanks for adding me on TastyKitchen. Your blog looks great, with gorgeous photos. I myself am very lax on updating the blog, especially since I am in the process of planning a wedding and finishing part time grad school while working full time. Phew! Perhaps I’ll be more dedicated after this is all done (next year), especially with great blogs like this for inspiration!

    • 20.1

      Hi Elaine! Thanks so much! WOW you are super busy! What an exciting time for you : ) Nice to have met you on TK as well!

  21. 21

    yum!!! I’m realllllly into pumpkin lately and this sounds delish!!

  22. 22

    Yum… I love all things pumpkin, but have never tried pumpkin risotto before. I will definitely have to give it a try!

    • 22.1

      Thanks Jen! I love how it can be sweet or savory! I’ve been working on some new pumpkin creations. I’m glad you’re going to give it try!

  23. 23

    Love risotto and love pumpkin — sounds like a good Sunday supper this weekend!

    Paired with a garlicky Ceasar salad, shaved parmegiano reggiano on top, mmmmm!

  24. 24

    Hey Paula, my family loved it.. it was really delicious! Thanks for sharing :)

  25. 25

    LOVE pumpkin risotto! I like that yours has rosemary. Will have to try that. Yum!

    • 25.1

      Thanks Alta! I love Rosemary & use it whenever possible. It goes beautifully with the pumpkin!

  26. 26

    Looks great. I am a huge risotto lover. Will have to try this recipe sometime.

    • 26.1

      Thanks a bunch Tony! I’ve got some new Risotto recipes coming up! I just can’t ever get enough!

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