A colorful risotto, easy to make and budget friendly. Pumpkin is a fab vegetable, totally inexpensive, that brings color and taste to my kitchen. It’s so versatile that can be used both for salty or sweet preparations.
460 grams of Hubbard squash, diced
460 grams of Carnaroli rice
1.5 liters of Vegetable broth
1 Garlic clove
50 grams of Parmigiano Reggiano
20 grams of Butter
1 Rosemary, fresh bunch
5 tablespoons of Extra virgin olive oil (EVO)
1 pinch of Table salt
Clean and cut the squash into small dices. In a large, heavy saucepan, sauté onion, garlic and rosemary for 1-2 minutes over medium heat with extra virgin olive oil, until the onion is golden. Remove the rosemary. Add the rice and the pumpkin and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly. Don’t forget to check the salt and remove the garlic cloves! Rice will cook in 15-18 minutes (look at the indications on the pack).To obtain a smooth and creamy risotto, remove from the heat and add the butter and parmesan cheese. Stir energycally for at least a minute.