Homemade pumpkin risotto. Creamy, flavorful, and comforting. Perfect for fall, rich with pumpkin, leek, and rosemary.
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Ingredients
For the broth:
* Carrot
* Leek
* Celery
* Fennel
For the risotto:
* Pumpkin
* Leek
* Rosemary (to remove before blending)
* Carnaroli rice
* White wine
* Parmigiano Reggiano
* Olive oil
* Salt
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Method
1. Prepare the broth: chop the vegetables and simmer in water to create a flavorful base.
2. In a pan, sauté pumpkin and leek with olive oil and rosemary until soft. Remove the rosemary.
3. Blend the pumpkin and leek with an immersion blender until smooth. Add water or broth if needed.
4. Reserve some small pumpkin cubes for garnish.
5. In a separate pan, toast the rice for 1–2 minutes.
6. Deglaze with white wine.
7. Gradually add the pumpkin purée, stirring constantly until the rice is creamy and al dente.
8. Stir in Parmigiano Reggiano, adjust salt, and serve warm. Garnish with the reserved pumpkin cubes.
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Creamy, comforting, and full of fall flavors.
#pumpkin #comfortfood #risotto
Dining and Cooking