🛒 Ingredients
- 500g roasted squash
- 320g arborio rice
- 1 onion
- 100ml white wine
- 1.2L hot vegetable broth
- 80g grated parmesan
- 30g butter
- 1 pinch nutmeg
- salt and pepper
👨🍳 Step-by-step instructions
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Sauté chopped onion in butter for 5 minutes.
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Add rice and toast for 2 minutes.
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Pour in wine and let it evaporate.
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Add broth ladle by ladle, stirring.
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After 10 minutes, add the mashed roasted squash.
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Cook for 10 minutes more, adding broth as needed.
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Turn off the heat, finish with parmesan, butter, and nutmeg.
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Cover for 2 minutes before serving.
💡 Chef's tip
The mantecatura is the final step: add cold butter and Parmesan off the heat and stir vigorously. Cold fat creates the emulsified creaminess that defines a proper risotto.
📝 Our take
A good risotto is all about process, not ingredients. The ladle-by-ladle addition of hot broth, the constant stirring that releases the starch, and the final mantecatura with cold butter and Parmesan off the heat — these three steps are what separate risotto from rice with stuff in it. Pumpkin adds natural sweetness and colour that makes the dish look expensive.
🍷 Wine & food pairing
A Pinot Grigio from Friuli or a Soave Classico from Veneto. Both have enough body to match the richness of the risotto without competing with the delicate pumpkin sweetness.
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