They say that you can make risotto with any ingredient. Nothing could be truer! Every day new combinations are discovered and proposed: today we propose risotto with pumpkin that will give your dish a sweet taste in perfect contrast with the salty presence of Parmigiano Reggiano cheese. A real delight! Why not serve it in a lovely empty pumpkin shell?



Vegetable broth    as required
Rice    800 g
Pumpkin pulp    400 g
Parmigiano Reggiano cheese    150 g
White wine    80 g
Onion     40 g
Butter     40 g
Evo oil    30 g
Table salt    to taste
White pepper    to taste
Parsley    to taste


Casserole or rice cooker

Follow These 4 Steps to Start

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Trim the pumpkin and cut the pulp into cubes. Stew the onions in evo oil. Add the pumpkin and cook until tender, adding broth if necessary.

Then add the rice and toast for about one minute. Moisten with white wine, let the wine evaporate, then continue cooking for approximately 15 minutes adding broth little by little.

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Salt and pepper to taste.

Fold in the butter and abundant grated cheese. Serve immediately with a sprinkling of parsley if you wish.

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The cook’s secrets

You can use the same technique to cook any type of risotto. In the place of pumpkin, you can cook asparagus, artichokes, cardoons, mushrooms, sweet peppers, eggplant, chicory or just about anything you wish. A good way to give the rice grains extra flavour during cooking is to toast them with a part of flavour ingredient before adding broth. After toasting and the evaporation of the wine, set the rice aside for a period that can vary from a few minutes to one or two days. When it is time to serve, the real cooking with broth begins. In this way, the rice absorbs the aromas and characteristics of the flavouring ingredient. You can also conserve the toasted rice in vacuum packs and prepare serving portions in advance to avoid waste and organize work in the kitchen so that it flows more smoothly.

How Much Do You Know…?

To know whether the pumpkin is fresh, we suggest that you:

Halloween lasts just one day, but empty pumpkin heads are around all year!