Italian · 50 min · serves 4

Risotto alla Zucca (Pumpkin Risotto)

Kept by The Bhook kitchen

Ingredients

• 320 g arborio rice
• 400 g pumpkin (peeled)
• 1 onion
• 3 tbsp olive oil
• 1 l vegetable stock
• 40 g butter
• 40 g grated parmigiano reggiano
• salt
• black pepper

Method

1. Cut pumpkin into small cubes. Dice the onion.
2. Heat 2 tbsp olive oil in a wide pan over medium. Add onion and cook until soft, 5-7 min.
3. Add pumpkin and a pinch of salt, cook until slightly golden and soft, about 10 min. Set aside a few cubes for topping if you like.
4. Add rice and fry, stirring, until it looks slightly translucent at the edges, about 2 min.
5. Pour in one ladle of hot stock. Stir as it simmers, adding more stock when the pan looks almost dry. Keep stirring and adding stock until the rice is creamy but not mushy, 18-20 min.
6. Turn off the heat. Stir in butter and parmigiano. Taste for salt and pepper.
7. Rest 2 min, then serve hot, topped with reserved pumpkin cubes.

The key is to keep stirring and add the stock a little at a time so the rice gets creamy.