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Risotto

With Pumpkin
Scroll Down for the recipe

Ingredients

For 4 Servings

  • 1½ cups Vialone Nano Rice
  • 2 tablespoons olive oil
  • 1½ cups pumpkin purée
  • 1 medium white onion, chopped
  • ¾ cup dry wine
  • 1½ teaspoons freshly grated nutmeg
  • 1 teaspoon freshly ground white pepper
  • 5 to 6 cups vegetable stock
  • ½ cup freshly grated Parmesan, plus more for serving
  • ½ cup pecans, roasted
Scroll Down for the recipe
Step
1

COOK YOUR RISOTTO

  • In a medium saucepan, bring the vegetable stock for risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
  • In a medium saucepan, heat 2 tablespoons olive oil and the onion.
  • Add the rice and cook over medium heat, stirring with a wooden spoon, until the onions are translucent.
Step
2

ADD WINE

  • Add the wine and stir for another minute. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed.
Step
3

ADD PUMPKIN

  • Reduce the heat to moderate and add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next.
  • Stir in the pumpkin purée. Continue adding the remaining 2 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender. The risotto will be quite loose.
Step
4

Enjoy your Risotto with Pumpkin!

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ARBORIO

#1 RISOTTO RICE VARIETY IN ITALY

This is the most famous variety in Italy and the world.

It's ideal for the preparation of excellent risottos due to the size of its grains that are larger than average. Its high starch content allows it to retain its bite after cooking.

CARNAROLI

THE RICE CHOSEN BY ITALIAN CHEFS FOR THEIR RISOTTO!

This is the most variety of italian rice, often considered as the "King of Rice".

Elongated and dense grains that stay firm after cooking and with great absorption capacity.

VIALONE

RICE FOR RISOTTO FROM THE REGION OF VENETO

Round and dense grains of medium dimension with great capacity for growth while cooking

CARNAROLI AGED RICE

PREMIUM RICE FOR GOURMET RISOTTO

Cultivated in the rice fields of Lombardia and Piemonte regions, this rice is subjected to a careful selection followed by a maturation of 18 months.

This special aging process, known since antiquity, improves every feature of the grain. The process results in a unique consistency, a crisper structure and greater ability to absorb perfumes and seasonings.

An extraordinary selection for a 5-star risotto!

Risotto

With Pumpkin

Ingredients

For 4 Servings

  • 1½ cups Vialone Nano Rice
  • 2 tablespoons olive oil
  • 1½ cups pumpkin purée
  • 1 medium white onion, chopped
  • ¾ cup dry wine
  • 1½ teaspoons freshly grated nutmeg
  • 1 teaspoon freshly ground white pepper
  • 5 to 6 cups vegetable stock
  • ½ cup freshly grated Parmesan, plus more for serving
  • ½ cup pecans, roasted

Step 1

COOK YOUR RISOTTO

  • In a medium saucepan, bring the vegetable stock for risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
  • In a medium saucepan, heat 2 tablespoons olive oil and the onion.
  • Add the rice and cook over medium heat, stirring with a wooden spoon, until the onions are translucent.

Step 2

ADD WINE

  • Add the wine and stir for another minute. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed.

Step 3

ADD PUMPKIN

  • Reduce the heat to moderate and add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next.
  • Stir in the pumpkin purée. Continue adding the remaining 2 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender. The risotto will be quite loose.

Step 4

Enjoy your Risotto with Pumpkin!

  • Spoon the risotto into 6 warmed soup plates, sprinkle in Parmesan and pecans, and serve immediately.