A tender and mild risotto, perfect for kids, where blended pumpkin gives a golden color and a velvety texture without being seen.
Ingredients
- 320 g short-grain risotto rice (Arborio or Carnaroli)
- 400 g fresh pumpkin (flesh without skin or seeds)
- 80 g grated Parmesan
- 1 piece sweet onion
- 40 g unsalted butter
- 1000 ml vegetable broth (homemade or store-bought)
- 2 tbsp extra-virgin olive oil
- to taste fine salt
Method
- Prepare the pumpkin: cut the flesh into 2-3 cm cubes. Steam them or boil in a pot of salted water for 10-12 minutes, until tender. Drain well, then blend into a smooth puree using an immersion blender or food processor. Set aside.
- Heat the vegetable broth in a saucepan and keep it at a gentle simmer.
- Finely chop the onion. In a large pot or sauté pan, heat the olive oil over medium heat. Add the onion and sauté gently for 4-5 minutes until translucent, without browning.
- Pour in the rice and stir for 1 minute to toast the grains (they will become slightly translucent around the edges).
- Pour a ladle of hot broth over the rice. Stir regularly. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 15-18 minutes, adding the broth gradually.
- Halfway through cooking the rice (after about 8-10 minutes), stir in the pumpkin puree. The rice will take on a beautiful golden color.
- Continue cooking by adding the rest of the broth until the rice is tender but still slightly firm to the bite (al dente). The texture should be creamy, almost liquid.
- Off the heat, add the diced butter and grated Parmesan. Stir vigorously for one minute to create a smooth, glossy risotto. Taste and salt if necessary (the Parmesan is already salty).
- Serve immediately in shallow bowls, optionally sprinkled with a little extra Parmesan or toasted pumpkin seeds for some crunch.
Nutrition
Per serving
- Energy
- 569.2 kcal
- Protein
- 14.46 g
- Carbohydrate
- 73.18 g
- Fat
- 23.21 g
- Fibre
- 3.12 g
- Calcium
- 222.54 mg
- Iron
- 1.08 mg
- Magnesium
- 25.66 mg