I just love pumpkin, so while it lasts I keep buying these super delicious and sweet pumpkins that will be turned into easy and super tasty meals, like this one. I love how versatile ‘risotto’ is: you can virtually add anything you want to it! And in case of pumpkin (and other ingredients), you can add it as a creamy sauce (as I will show you here) or simply diced up. Because this version basically only has pumpkin, make sure to go for a tasty variety: we don’t really want to spend 1h in the kitchen to make a super dull and tasteless dish, trust me 😉
Almost as important, the quality of the rice speaks to itself: you would never use sushi rice to replace basmati rice, so the same rule applies here! Nowadays you can find rice for ‘risotto’ (see below for the exact varieties) in most supermarkets.
Cooking: as first thing, we need to ‘toast’ the rice to help preventing it to become too mushy. Let’s not go there. Also, for the best results, you want to cook your risotto on a gentle heat for longer times. If you are in a hurry, you can speed up the process by keeping the heat a bit higher. Just make sure to keep stirring it and eventually adjust the stock volumes as it might get absorbed/evaporate more quickly! And at the end, we do the so called ‘mantecatura’ where you add fat (butter in this case) to give your dish that extra creamy and soft final touch. For a meatier version, add sliced sausages to it: your carnivorous friends will love you for that! For a dairy free version, just omit the butter and the cheese, or add dairy free alternatives 😊
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