Pumpkin risotto is a first course with a delicate and particular taste, ideal for autumn. The recipe is “poor” because it is made with simple and inexpensive ingredients such as rice, pumpkin, vegetable broth, and them it can be enriched with cheeses such as taleggio and gorgonzola, and speck or spices. The risotto is prepared following a very precise procedure that involves roasting the rice, to keep the cooking. You have to add the vegetable broth gradually, until it is creamy, with the addition of grated Parmesan cheese to enhance its flavor. The result will win you over!
Cut the onion coarsely and put it in a pan to fry with a little oil (1). Peel and cut the pumpkin (2). Add it to the onion and cover with two or three ladles of vegetable broth, so as to cover it completely. Close with the lid until it is cooked (3).
Put the rice to toast in a non-stick pan and let it go for about 3 minutes (4). Pour the white wine over the rice and let it evaporate. (5) Add the rice to the pumpkin and cover with plenty of vegetable broth (6), add salt and let it go. When the broth has been absorbed, taste to understand the cooking level and, if necessary, add more broth. Finally, add finely chopped rosemary, a knob of butter and grated Parmesan cheese. Stir and close the lid for other few minutes so that it can be perfectly cooked.
Instead of olive oil you can use the butter to fry the onion, an ingredient widely used in northern Italy, a geographical area to which the dish belongs.
Prefer the coppered onion to the white one or, instead, use the leek or the shallot.
To spice up your pumpkin risotto you can add a little cinnamon or ginger: your dish will be more aromatic.
If some risotto has left, instead of heating it in the microwave, you can prepare sautéed rice, which is a Milanese specialty. In a non-stick pan pour a little oil, put the rice and form a kind of pie trying to compact it with a spoon. Cook over a low heat for at least 40 minutes per side, until it is golden brown. A delicious way to consume the leftover rice.