Pumpkin risotto. Risotto with pumpkin (an old recipe from Lombardy). How to cook pumpkin risotto

Italians cook this dish with almost any food they can find in the refrigerator, but it still turns out delicious. Introducing a simple step by step recipe Italian risotto with pumpkin, which can be prepared in a hurry at home. It is this vegetable that goes well with rice, and the addition of white wine and cheese will give the dish an incredible taste.

Autumn is pumpkin time. We can cook a lot delicious meals from it, for example, risotto. This dish is simple, relatively quick and very tasty - just perfect for a cook.

Despite the fact that all historians unanimously say that risotto takes its roots from the Arabs, this dish is considered Italian, and the Italians themselves believe that risotto appeared in the 19th century in Milan. Of course, we will not argue with the facts, but simply tell you a wonderful pumpkin risotto recipe.

How to cook pumpkin risotto

Ingredients:

• Arborio Rice - 1 cup
• Pumpkin - 50 gr.
• Bulb - 1 pc.
• Vegetable broth - 0.5 l.
• Dry white wine - 0.1 l.
• Parmesan cheese - 50 gr.
• Butter
• Pepper
• Nutmeg

Step 1.

We cook pumpkin risotto in the same way as all risottos. We peel the pumpkin, remove the seed nests and cut the pulp into small pieces. Peel the onion and chop finely. We heat the broth to add hot.

Step 2

Melt some of the butter in a frying pan over low heat. We throw onion and pumpkin. When the onion begins to change color, add a little more butter and rice. Mix thoroughly so that each grain of rice is evenly heated and surrounded by oil. After a minute, pour in the wine, mix the liquid again.

Step 3

When the wine has evaporated, we begin to add a little broth, stirring constantly and slightly increasing the gas. When the rice is almost ready, season with pepper, remove the pumpkin risotto from the stove.

Step 4

Season the cooled dish with nutmeg, a small amount of cold butter and beat thoroughly. Place on a plate and sprinkle generously with Grana Padano or Parmesan cheese.

As mentioned earlier, almost anything can be added to risotto, so in this recipe we will show you how to make pumpkin and mushroom risotto. To prepare such a risotto, dried porcini mushrooms or champignons are suitable.

Ingredients:

– Rice Arborio – 100 gr.
- Pumpkin - 100 gr.
- Champignon mushrooms - 150 gr.
- Mushroom broth - 500 ml.
- Bulb - 1 pc.
- Garlic - 1 clove
- Olive oil - 2 tbsp. spoons.
- Butter
- Parmesan cheese - 50 gr.

1. Let's start cooking risotto with pumpkin. Rinse the vegetables thoroughly, peel and cut into small cubes. Lightly fry in olive oil and transfer to a separate bowl.

2. Finely chopped onion and garlic also fry in a pan.

3. When the onion becomes transparent, add the chopped mushrooms and fry for 5 minutes.

4. Add a piece of butter and rice. Fry the rice, stirring constantly, so that it is completely saturated with oil.

5. Now measure out 250 ml. broth and add to rice. When the rice has absorbed all the broth, add the remaining 250 ml.

6. At the moment when all the broth is absorbed, add the fried pumpkin pieces, cover and let it brew for about 5 minutes.

Serve risotto with pumpkin and mushrooms hot, adding a little butter.

Peel and cut the onion into very small cubes. Cut the chili lengthwise, remove the seeds and cut into half rings. Cut pumpkin into small cubes. Heat the olive oil in a high-sided skillet or wide saucepan and sauté the onion and chili over medium heat, stirring, 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 the parmesan and butter into the risotto. 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 risotto will be prepared according to the general scheme in order to get exactly 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, as well as 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 vegetable oil in a frying pan over medium heat 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.

Cooking instructions

30 minutes Print

1. Melt the butter in a deep frying pan and fry finely chopped shallots on it. Add minced garlic and fry for another minute.
As soon as the shallot is slightly softened, put the diced pumpkin into the pan, mix it with the onion and fry for about ten minutes over high heat, stirring constantly. Crib How to prepare pumpkin

2. After ten minutes, pour brandy into the pan, mix with fried pumpkin, make the fire much quieter and leave the whole company to stew, not forgetting to stir the contents of the pan with a spatula from time to time so that it does not burn. Tool cast iron pan The crust on cast iron turns out at once, it perfectly holds and gives off heat, so it does an excellent job with stewing, languishing and other long-term tasks. Modern ones (for example, French Le Creuset) differ from Soviet cast-iron pans in that their inner surface is covered with enamel, which means they do not need to be calcined.

3. When the pumpkin softens enough so that the geometry of the pumpkin cubes can be easily destroyed by lightly pressing a spoon, you need to take a wooden pusher and crush the pumpkin right in the pan to an orange porridge.
Then add rice to this porridge, mix it with pumpkin and fry for about two minutes.
Crib How to cook risotto

4. Now you need to pour chicken broth into the pan and leave for twelve minutes, periodically returning to the stove to stir the risotto. If the liquid boils away too rapidly, add more broth.
After twelve minutes, add chopped parsley, mix it with rice and pumpkin. Cover the pan with a lid and turn off the heat. After a couple of minutes, the risotto can be laid out on plates, flavored with grated parmesan.

Risotto is an incredibly simple and delicious Italian dish where the main ingredient is rice. Its varieties, like everyone's favorite pasta, there are many. But this review of the article will be devoted to risotto with pumpkin.
Recipe content:

Risotto is a delicious dish. In its preparation, it is important to remember that this is not rice porridge or pilaf, but a creamy consistency food. It is time-tested and in order to make it, you need to know certain rules. One of the main points in obtaining the correct consistency of the dish is the preliminary frying of rice. But besides this subtlety of such a wonderful dish, you still need to know some secrets.

Rice

• The degree of boiling rice should be "al dente", i.e. slightly undercooked, but at the same time it should give the dish a creamy-creamy consistency.
• The variety of rice can be any with a high content of starch, which will allow you to get a creamy effect. But mostly experienced Italian chefs prefer: arborio, carnaroli, vialone nano, baldo, padano and maratelli.
• You can’t wash the rice, otherwise all the starch will come out of it, and the dish of the desired consistency will not work.
• Rice grains should be round and whole. Damaged ones will boil faster, from which the risotto will not be homogeneous.

Bouillon

• The broth for risotto must be fresh, only cooked.
• The broth can be chicken, vegetable or fish. But the classic option is beef. For seafood, just hot boiled water is suitable.
• The ratio of broth and rice: 1 liter of broth and 1 tbsp. rice.

kneading

• First of all, rice is fried in butter with onions (preferably shallots) and garlic. After 5-7 minutes of roasting the grains and absorbing all the aromas, dry white wine (or sherry, or vermouth) is poured in and waited until it evaporated. Next, hot broth is introduced in small portions (so as not to disturb the temperature regime) and constantly interfere.
• After the rice is in the pan, you should immediately start kneading it, without leaving it for a second.

Cooking time

• Cooking time depends on the type of rice chosen. On the packaging of the manufacturer will be written, the exact cooking time. For example, arborio will be ready after 18-20 minutes, and vialone and carnaroli - 15 minutes.
• If the broth is over, while the rice is still raw, you need to add a little boiling water.

Utensils for cooking

• Italians cook risotto in a large, thick-bottomed pan with high sides. The thick bottom ensures that the rice is even, and the large surface helps the liquid evaporate more quickly.
• It is better to knead the dish with a spatula with holes in the center so that the risotto seeps through it. This will improve the effect and result of the dish.

• To get a creamy consistency of risotto, at the last stage, put butter whipped with a blender and grated parmesan (pecorino) into it. After, sprinkle with herbs and leave to rest for 10 minutes before serving.
• For frying products, butter and olive oil are usually used in equal proportions. Sometimes the food is prepared with chicken fat.
• You need to salt the dish properly. Firstly, the broth must be salty, and secondly, it must be taken into account that the cheese is also salty. Therefore, the main portion of salt is added at the very end of cooking.
• Serve risotto exclusively hot, otherwise the rice will stick together.

5 homemade pumpkin risotto recipes

In cold autumn weather in Italy, as well as all over the world, dishes from vegetables characteristic of the autumn season are popular. And the most affordable vegetable is pumpkin. There are as many varieties of recipes with it as with potatoes. For example, pumpkin risotto is often prepared. Dishes are always bright, tasty and beautiful. Therefore, success is always guaranteed. In addition, pumpkin still has a large amount useful properties, vitamins and microelements. It goes well with all kinds of products.

• Calorie content per 100 g - 95.1 kcal.
• Servings Per Container - 6
• Cooking time - 30 minutes

Ingredients:

• Rice Carnaroli - 300 g
• Pumpkin - 400 g
• Champignons - 300 g
• Shallot - 1 pc.
• Garlic - 1 clove
• Olive oil - 3 tbsp
• Dry white wine - 1 tbsp.
• Parmesan cheese - 5 tbsp
• Salt, pepper and nutmeg - a pinch

Cooking:

1. Peel the pumpkin, remove the seeds, cut into cubes, put in a cooking pot and pour 1.5 liters of water. Cook for 20 minutes until soft and grind with a blender to a puree state. Leave the water, you will need it for the risotto.
2. Wash the mushrooms, cut into strips and fry in a frying pan in oil with finely chopped garlic until soft.
3. In another pan, sauté the chopped onion and rice in oil for 5 minutes. Then pour in the wine and let it evaporate.
4. Add pumpkin puree and 2 scoops of pumpkin broth. Cook the rice, stirring occasionally, and add stock as needed.
5. 5 minutes before the rice is ready, put the mushrooms and mix everything well.
6. Sprinkle the finished risotto with grated Parmesan and season with nutmeg before serving.

Ingredients:

• Rice - 1 tbsp.
• Pumpkin - 500 g
• Vegetable oil - 2 tbsp.
• Chicken fillet - 250 g
• Onion - 1 pc.
• Dry white wine - 1/2 tbsp.
• Hard cheese - 4 tbsp.
• Dried thyme, pepper and salt to taste

1. Wash the chicken and put it in a pot to cook. After boiling, remove the foam, put salt, pepper and cook until tender, about 40 minutes.
2. Saute the chopped onion in oil in a frying pan.
3. Add rice, thyme to the onion and fry everything lightly.
4. Cut the pumpkin into small pieces and send to the rice.
5. Gradually add the chicken broth (about 1 liter) and cook, stirring constantly, until cooked through, about 20 minutes.
6. 5 minutes before the end of cooking, add the chicken flesh to the pan and pour in the wine.
7. Remove the finished dish from the heat, sprinkle with cheese, cover and let it brew for 5 minutes.

Ingredients:

• Rice - 100 g
• Chicken broth - 100 ml
• Butter - 40 g
• Olive oil - 10 g
• Parmesan cheese - 40 g
• Shallot - 1 pc.
• Pumpkin - 200 g
• Shrimps - 10-15 pcs.
• Garlic - 1 clove
• White wine - 10 ml
• Salt and pepper - to taste

1. Boil the pumpkin cut into small cubes until tender.
2. Fry shrimp in olive oil.
3. Sauté chopped shallots and garlic in olive oil in a pan. Add rice, thyme and wine.
4. When the wine has evaporated, gradually pour in the chicken broth and cook the rice until almost done.
5. Put boiled pumpkin and fried shrimp with rice.
6. Adjust the taste of the dish with salt and pepper, sprinkle with grated cheese and serve the risotto to the table.

Ingredients:

• Rice - 200 g
• Pumpkin - 300 g
• Olive oil - 50 ml
• Purple onion - 1 pc.
• Garlic - 3 cloves
• Butter - 50 g
• Broth - 1 l
• Salt - to taste

1. Peel the pumpkin, remove the seed part, wash and cut into medium pieces.
2. Peel and chop the onion and garlic.
3. Pour olive oil into the multicooker bowl and turn on the “frying” mode for 10 minutes at a temperature of 130 ° C. Put the pieces of pumpkin and fry them so that they grab a thin golden crust. Put the finished pumpkin on a plate.
4. Pour oil into a bowl and add onion and garlic. Cook them on the same mode for 3 minutes, until light transparency.
5. Then add rice and, without changing the mode, continue to cook the dish for 5 minutes, constantly stirring.
6. After, pour the broth so that it completely covers the rice and cook in the same mode for 30 minutes, stirring constantly. When the liquid boils away, add a small portion and continue to mix constantly.
7. After 10 minutes, enter the pumpkin and add the broth. Prepare the risotto by periodically adding the amount of liquid indicated in the recipe. When the rice becomes thick, add salt and butter. Mix and taste.