Pumpkin Risotto Recipe by luca chialastri
Cooking Instructions 1 hour 30 minutes 1 Cut the pumpkin into cubes and place them in a bowl. Season with olive oil, turmeric, and black pepper. 2 Separately, chop the zucchini, carrot, onion, and cherry tomatoes. 3 Cook the onion and cherry tomatoes in a little extra virgin olive oil until the onion becomes translucent. 4 Add the zucchini and stir. 5 After 5 minutes, add the seasoned pumpkin. 6 Pour 1 1/4 cups water (about 300 ml) into the bowl that held the pumpkin, then add this water and any remaining seasoning to the pot. 7 Cover and cook, stirring occasionally, until the pumpkin is soft enough to mash with a spoon. 8 Rinse the rice well under running water, then add it to the pot. 9 Cook until the rice is done, adding water half a cup (about 120 ml) at a time if it gets too dry. Remember to stir the risotto often so it doesn't stick to the pot. 10 About 1 minute before the rice is done, taste and adjust the salt. When the rice is cooked, turn off the heat and quickly stir in 1 teaspoon of butter until fully melted. Grate some Parmesan or Pecorino cheese over the risotto (in Rome, Pecorino is used for everything, but if you use it, salt the risotto a little less). 11 Serve. Add a little more grated Pecorino or Parmesan on top and place a basil leaf on each plate. 12 Enjoy with friends and family. 1 Cut the pumpkin into cubes and place them in a bowl. Season with olive oil, turmeric, and black pepper. 1 Cut the pumpkin into cubes and place them in a bowl. Season with olive oil, turmeric, and black pepper. 2 Separately, chop the zucchini, carrot, onion, and cherry tomatoes. 2 Separately, chop the zucchini, carrot, onion, and cherry tomatoes. 3 Cook the onion and cherry tomatoes in a little extra virgin olive oil until the onion becomes translucent. 3 Cook the onion and cherry tomatoes in a little extra virgin olive oil until the onion becomes translucent. 4 Add the zucchini and stir. 4 Add the zucchini and stir. 5 After 5 minutes, add the seasoned pumpkin. 5 After 5 minutes, add the seasoned pumpkin. 6 Pour 1 1/4 cups water (about 300 ml) into the bowl that held the pumpkin, then add this water and any remaining seasoning to the pot. 6 Pour 1 1/4 cups water (about 300 ml) into the bowl that held the pumpkin, then add this water and any remaining seasoning to the pot. 7 Cover and cook, stirring occasionally, until the pumpkin is soft enough to mash with a spoon. 7 Cover and cook, stirring occasionally, until the pumpkin is soft enough to mash with a spoon. 8 Rinse the rice well under running water, then add it to the pot. 8 Rinse the rice well under running water, then add it to the pot. 9 Cook until the rice is done, adding water half a cup (about 120 ml) at a time if it gets too dry. Remember to stir the risotto often so it doesn't stick to the pot. 9 Cook until the rice is done, adding water half a cup (about 120 ml) at a time if it gets too dry. Remember to stir the risotto often so it doesn't stick to the pot. 10 About 1 minute before the rice is done, taste and adjust the salt. When the rice is cooked, turn off the heat and quickly stir in 1 teaspoon of butter until fully melted. Grate some Parmesan or Pecorino cheese over the risotto (in Rome, Pecorino is used for everything, but if you use it, salt the risotto a little less). 10 About 1 minute before the rice is done, taste and adjust the salt. When the rice is cooked, turn off the heat and quickly stir in 1 teaspoon of butter until fully melted. Grate some Parmesan or Pecorino cheese over the risotto (in Rome, Pecorino is used for everything, but if you use it, salt the risotto a little less). 11 Serve. Add a little more grated Pecorino or Parmesan on top and place a basil leaf on each plate. 11 Serve. Add a little more grated Pecorino or Parmesan on top and place a basil leaf on each plate. 12 Enjoy with friends and family. 12 Enjoy with friends and family. 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