🟠 Risotto alla Zucca
A creamy and comforting Italian risotto made with pumpkin purée, perfect for autumn and winter meals.
Ingredients
• 1 cup (200 g) Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup pumpkin purée
• 2 tbsp butter
• 1 small onion, finely chopped
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
Instructions
1️⃣ Warm the broth in a saucepan and keep it simmering gently.
2️⃣ In a large pan, melt the butter and sauté the onion until it becomes soft and translucent.
3️⃣ Add the Arborio rice and stir well, letting it toast for about 2 minutes.
4️⃣ Begin adding the hot broth one ladle at a time, stirring continuously until each addition is absorbed.
5️⃣ When the rice is nearly cooked, stir in the pumpkin purée to give it a rich golden color and sweet flavor.
6️⃣ Add Parmesan cheese, adjust seasoning with salt and pepper, and stir until creamy.
7️⃣ Serve warm, garnished with extra Parmesan if desired.