About this recipe:Looking for a simple pumpkin risotto recipe? This is a fantastic way to enjoy pumpkin when in season. Garnish with freshly grated nutmeg.
280g cubed pumpkin
1 tablespoon olive oil
1 shallot, minced
230g Arborio rice
75ml dry white wine
1.2L hot chicken stock
4 tablespoons grated Pecorino Romano cheese
salt and ground black pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Place pumpkin cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Allow to steam until the pumpkin is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Heat olive oil in a saucepan over medium-high heat. Add shallot; cook and stir for 2 minutes until the shallot begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the oil, and the shallot begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed pumpkin and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the cheese, and seasoning to taste with salt and pepper.
Alternative cooking method
You can bake or boil the pumpkin instead of steaming it. To bake, simply preheat the oven to 190 C / Gas 5, cut the pumpkin in half and scoop out the seeds and pulp, then place cut side down in a baking dish with a couple of centimeters of water in the bottom. Bake until tender. Cool, scoop out flesh and mash.
added a few extras like mushrooms, seasoning pepper, a bit of hot pepper etc but it's a good basic recipe and I would definitely recomend! Yum! Instead of mashed pumpkin i used some leftover home-made pumpkin purée I had lying around. - 25 Oct 2011