Peel and cut the onion very small cubes. Cut the chili lengthwise, remove the seeds and cut into half rings. Cut pumpkin into small cubes. Heat in a high-sided skillet or wide saucepan olive oil and cook onion and chile over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add pumpkin and cook for another 5 minutes. Then add rice and fry, stirring constantly, for 5 minutes. Pour the wine into the pan and cook, stirring, until the wine has evaporated. Reduce heat to just below medium.

Place a pot of broth on the fire, bring to a boil and reduce the heat to low.

Pour in a ladleful of hot broth and stir constantly until the broth is completely evaporated. Only then pour in the next ladle of broth. Cook the risotto for 10-15 minutes, stirring and adding the broth. The broth may need a little more or less, depending on the type of rice. Try rice. If it is soft on the outside, but still hard inside, then pour in the last ladle of broth, salt and pepper. Stir half of the Parmesan into the risotto and butter. Remove the pan from the heat and cover with a lid, leave for 5 minutes. Divide the risotto among bowls and sprinkle with the remaining cheese.

Pumpkin season is a great time for culinary experiments. Believe it or not, you can make dozens of complete meals, and each one will have pumpkin in it. Somewhere you can make its taste stronger, but for some dish it would be more appropriate if the pumpkin serves as a base, unobtrusive, but such a necessary and important addition.

A prime example of the latter is pumpkin risotto. It's amazing how mild this dish tastes! The pumpkin in it is almost imperceptible in taste, but it gives it juiciness, extra creaminess and a unique bright color. The main taste of this dish is rice with a creamy aftertaste.

Choosing the right variety of rice is very important when making pumpkin risotto. Usually such rice is sold in the store, already labeled as rice for risotto. If you have not found such rice, pay attention to the names of specific varieties - the most common is Arborio.

Like any other type of risotto, pumpkin will be prepared according to the general scheme in order to get exactly the risotto, and not rice porridge. The pumpkin risotto will be moist, creamy, but the grains of rice should not be overcooked and should be felt in the dish. The pumpkin will become part of the sauce, for which it is rubbed on the smallest grater. Alternatively, you can use a blender to grind it.

In addition to suitable rice and pumpkin, prepare a standard set of ingredients for risotto: onion, garlic, a little vegetable oil, dry white wine, and hard cheese and a piece of butter.

Ingredients

• 100 grams pumpkin pulp
• 50 grams of rice for risotto
• 1 st. a spoonful of vegetable oil
• 1 small onion
• 1 garlic clove
• 50 ml dry white wine
• 250 ml water or stock
• 25 grams hard cheese
• 10 grams of butter
• salt, pepper to taste

Output of the finished product: 1 portion

How to cook pumpkin risotto

Peel and then finely chop the onion and garlic. Heat in a skillet over medium heat vegetable oil and send the onion and garlic to fry there. Cook until soft and translucent.

Then add the rice to the pan, stirring, cook for 1 minute.

After that, pour the wine into the pan and let it soak into the rice. The wine will give a deep, finished flavor to the dish.

Season the dish with salt and pepper. Salt should be given that the cheese will give the dish a little more salty taste.

Now, little by little, start pouring water or broth into the risotto. Add each new portion only after the previous one has been absorbed. In this case, the risotto must be constantly stirred.

When half of the water (broth) has already been used up, grate the pumpkin on a fine grater. Add pumpkin to risotto and continue cooking.

Continue pouring liquid into the dish.

From the beginning of the infusion of liquid, the risotto is cooked exactly 17 minutes.

Risotto with pumpkin - very healthy and hearty meal especially when done right and with the right ingredients. Take into account all the tips for the recipe and you can easily cook delicious dish for lunch or dinner.

We will prepare all the products according to the list. The broth can be used vegetable, meat, chicken, having prepared it in advance. You can make broth from a bouillon cube, if you have nothing against such broth.

We peel the pumpkin, cut the pumpkin pulp into small cubes.

We spread the chopped pumpkin in a baking dish, you can pre-line it with baking paper or foil. Salt the pumpkin a little, sprinkle with a mixture of Provence herbs and pour 0.5 tbsp. olive oil, mix a little pieces of pumpkin with spices and oil. We level the pieces in one layer and send the pumpkin to the oven preheated to 190 degrees C for 20 minutes.

While the pumpkin is baking, start preparing the risotto. Peel the onion and garlic and chop finely.

Heat the remaining olive oil in a skillet. Put the garlic and onion in the pan and fry them, stirring, for 5-7 minutes until soft.

Then add rice to the pan. Fry the vegetables with the rice for another 3-4 minutes, until the rice is translucent.

Now pour one ladle of broth into the pan, make the fire medium.

IMPORTANT: the broth must be hot! We prepare risotto and wait for the broth to be absorbed. Add one ladle of broth again and cook the risotto again, stirring until the broth has evaporated. Repeat the process of adding the broth until the rice is soft on the outside and slightly firm on the inside.

Now is the time to take the pumpkin out of the oven and add it to the risotto.

Let's also add butter. Cook the risotto for a couple more minutes until the butter has melted.

At the very end of cooking, add the Parmesan cheese grated on a fine grater and remove the risotto from the heat.

Ready-made risotto with pumpkin is served in portions and always hot!

Risotto with pumpkin is delicious, healthy, beautiful!

Bon Appetit!

Ten years ago, I chose the name for this site, which then existed only in my head. I was looking for a word that would be sonorous, beautiful, catchy, audible, a bit abstract, and culinary related. There was one more requirement for this word: it should resonate with my own idea of ​​food, with what I like. As a result, I chose the word “arborio” quite quickly, because there are few dishes that I love as much as risotto.

Years later, risotto still has an important place in my life. Perhaps this is the only dish of its kind that can be so tasty if cooked from the most common and inexpensive products. It is unlikely that anyone will decide to call pumpkin a delicacy, but pumpkin risotto will turn out to be rich, warming and incredibly tasty. In this recipe, we're going to use a little trick to make pumpkin risotto more vibrant and full of pumpkin flavor, so don't be surprised when you finish the risotto and immediately want to make it again.

pumpkin risotto recipe

Complexity
average

Time
1 hour

Ingredients

2 servings

160 arborio or carnaroli rice

300 g pumpkin

1 bulb

2 garlic cloves

600 g of broth

1 glass vermouth or dry white wine

1 tsp nutmeg

2 tbsp grated parmesan

a few sprigs of sage

butter

Pumpkin risotto is a dish that will be bright, rich, warming and incredibly tasty, even if it is made from the most ordinary ingredients.
Alexey Onegin

Remove skin and seeds from pumpkin, cut into cubes, drizzle with olive oil, season with salt, black pepper and nutmeg, and toss to coat each pumpkin cube on all sides with a thin layer of oil and spices. Transfer the pumpkin to a baking dish, put in the oven, preheated to 190 degrees, and bake for 30 minutes until the pumpkin is soft.

Place the saucepan over medium heat and saute the finely chopped onion and garlic in a mixture of olive oil and butter, stirring constantly, for several minutes, until the delicate aroma of the vegetables begins to soar in the air and they become transparent. Add the thinly sliced ​​sage leaves and rice, season with salt, sauté for one more minute, then raise the heat and pour in a glass of vermouth or white wine.

Stir the contents of the saucepan until the wine has completely evaporated. After that, lower the heat and start adding the chicken or vegetable one ladle at a time, constantly stirring the rice in the saucepan with a spatula. The broth must be hot so as not to cool the stewpan, and the rice in the process of mixing will give the broth the starch contained in it, turning it into a thickening sauce before our eyes. As soon as the broth in the saucepan has evaporated, add the next ladle and continue cooking.

Ideally, by the time the pumpkin is cooked, the rice will have an impeccable consistency, and you will have a ladle of broth left in stock. But if this doesn't happen, save a ladle of broth - we'll need it later - and continue to cook the rice, adding boiling water and stirring it constantly. It is impossible to determine the exact time of rice readiness, it varies all the time and depends on many factors, so just try the rice.

When it's almost ready, blend the remaining broth with about a third of the pumpkin until smooth, and add to the risotto. Cook, stirring, for about a minute more, then remove the saucepan from the heat and season the risotto with salt. Add grated cheese, baked pumpkin, a few cubes of butter, mix well and cover. 0

It's vintage italian recipe originally from the province of Lombardy. True, only slightly changed. The fact is that in the north of Italy, only butter was used in cooking before. Little was known about the benefits of olive at that time. Today, they try to make risotto more dietary. But no less delicious!
Russian hostesses have already heard skeptical warnings about how “incredibly difficult” it is to cook real risotto. I assure you - having prepared it according to all the rules once and having learned all the nuances, in the future this recipe will become simple for you. And the taste, I tell you! Velvety, viscous, sweetish-tart, warming-cosy... Ideal - amazingly tasty and bestowing Orange mood- a dish for a gloomy cool day.

INGREDIENTS (for 2 servings):
- about 1 liter of vegetable broth;
- 160 g Italian rice for risotto (arborio or carnaroli);
- 150 g of pumpkin pulp;
- a small bulb;
- 1 tbsp butter;
- 2 tablespoons olive oil;
- a third of a glass of dry white wine;
- 100 g of grated parmesan.

DETAILED INSTRUCTION.
1. Prepare all the ingredients in advance (this will greatly facilitate and streamline the whole process):
- boil the broth (options are possible, we do this - put 2 medium carrots, 1 chopped onion and 1 quartered tomato, celery and parsley in a saucepan with 2 liters of salted water, boil over medium heat for 40 minutes);
- cut the pumpkin pulp into cubes a little less than 1 cm;
- finely chop the onion;
- grate the cheese on a fine grater;
- measure the required amount of rice (do not wash it!) and wine (it must be at room temperature).
And now we begin the main action.
2. We put a deep frying pan on medium heat, pour in olive oil and gild the onion in it for a couple of minutes. It should brown quite a bit, and now add the pumpkin. Cook for 5 minutes, stirring constantly and watching the heat so that nothing burns. If you feel dry, add a little more oil.
3. Now add the rice and simmer for another 2-3 minutes so that its grains are a little browned and absorb the oil.

4. Add wine. Stirring, let it evaporate (also a couple of minutes).
5. When you see that the wine has evaporated, it's time to connect our broth to the process. Add two ladles every few minutes and stir the rice constantly.
IMPORTANT:
- We do not use the cover at all! The liquid must constantly evaporate.
- it would be nice to soften some of the pumpkin cubes in a pan during cooking, so the dish will turn out even more fragrant.
6. After 13-15 minutes since we started manipulating the broth, our risotto is almost ready. Try it - a grain of rice is slightly hard only in the very core. This means that we have 2 steps left:
- add butter and mix thoroughly;
- add grated parmesan. Last mixing. Ready! BUON APPETITO!