Pumpkin and Seed Risotto

Name: Pumpkin and Seed Risotto
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 4
Ingredients: Carnaroli rice 1.7 cups; Pumpkin to be cleaned 1.3 lbs; Pumpkin seeds 0.9 oz; Celery ½ cup; White onions 1.8 oz; Carrots ½ cup; Apple cider vinegar 3 ½ tsp; Water 3 glasses; Rosemary 1 sprig; Sage 1 sprig; Lemon peel to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 1 oz; Vinegar 1 spoonful; Extra virgin olive oil to taste

it de es fr br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 2 h 35 min
Serving: 4
Cost: Low
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PRESENTATION

Recipe by
Cesare Battisti

When the chill of autumn sweeps across Northern Italy, you know it’s time for a classic pumpkin risotto. Really good stuff. The markets are filled with bright squash, setting the stage for a dish that's more than just a seasonal favorite. It’s a real celebration of flavors and textures, all thanks to this unique double-cooking method.

Part of the pumpkin gets slow-roasted with aromatic herbs until it’s so soft it practically melts. Seriously good. It turns into a creamy purée that just wraps around each grain of rice. And look, this approach enhances the creamy quality without much butter or cream—awesome, right? Meanwhile, the rest of the pumpkin is diced and simmered in vegetable broth. Then, a splash of apple cider vinegar is added. This bit of acidity balances the natural sweetness of the pumpkin, adding a refreshing zing that really brightens the dish.

Finally, toasted pumpkin seeds come in. They provide a crunchy contrast that brings everything together. So satisfying. Really, this bite is way way better than you’d expect. Throughout Northern Italy, folks have their own twists. You know, like adding salsiccia, speck, gorgonzola, or taleggio to personalize their risotto. But honestly, even on its own, this risotto with pumpkin is comforting. Perfect for cozy nights.

Each mouthful? It’s got a balance of creamy pumpkin, a hint of tangy vinegar, and the satisfying crunch of seeds. It's no wonder this pumpkin seed risotto is a must-try for anyone looking for the heart of fall comfort food. And here's the thing, collaborating with an Italian chef and nutritionist makes this dish both interesting and lighter. Offering a taste of autumn that’s pure and really really good.

Whether you enjoy it as is or throw in some local cheeses and meats, this creamy pumpkin risotto is ideal for those who love healthy, hearty meals. For sure. Or anyone wanting to bring a slice of Northern Italy into their kitchen. Show the season and enjoy this perfect blend of tradition and innovation—all on one delicious plate.

INGREDIENTS

Ingredienti: Carnaroli rice 1.7 cups (320 g); Pumpkin 1.3 lbs (600 g) - to be cleaned; Pumpkin seeds 0.9 oz (25 g); Celery ½ cup (50 g); White onions 1.8 oz (50 g); Carrots ½ cup (50 g); Apple cider vinegar 3 ½ tsp (18 g); Water 3 glasses (750 g); Rosemary 1 sprig; Sage 1 sprig; Lemon peel to taste; Fine salt to taste; Black pepper to taste

per mantecare: Parmigiano Reggiano PDO cheese 1 oz (30 g); Vinegar 1 spoonful; Extra virgin olive oil to taste

Preparazione

To prepare the pumpkin risotto, start by cutting the pumpkin in half: cut off a slice weighing about 3.5 oz and set it aside, then remove the flesh and inner seeds from the rest 1. Season with salt 2, pepper, rosemary and sage 3.

Place the pumpkin on a baking tray 4 and roast in the oven at 284°F for about 2 hours, until very soft. In the meantime, peel the reserved 3.5 oz slice of pumpkin 5; don't discard the peel, it will be used for the broth. In a saucepan, dry-toast the halved onion, then add the carrots and celery cut into large pieces 6.

Add the pumpkin peel as well 7, then cover with about 3 cups + 3 tbsp (roughly 750 ml) of water 8 and cook for 30 minutes 9.

Once ready 10, strain the broth into a small saucepan 11. Now cut the reserved pumpkin slice into small dice about 1/4 inch 12.

Briefly blanch the cubes in the hot broth for about 25 seconds 13. Drain 14 and gently pat dry 15.

Toss the pumpkin with the apple cider vinegar 16 and mix to season 17. Toast the pumpkin seeds in a pan over medium-low heat for 7–8 minutes, or in the oven at 338°F for about 5 minutes, until crisp.

Set aside 19. Now take care of the oven-roasted pumpkin 20: scoop out the flesh with a spoon 21, collect it in a bowl and mash with a fork until you obtain a rustic purée.

Season with salt 22 and pepper 23 and perfume with grated lemon zest 24.

Mix and set aside 25. Dry-toast the rice in a heavy-bottomed saucepan 26 27.

Start cooking by adding the hot vegetable broth little by little 28. After 5–6 minutes add the pumpkin purée 29 and continue cooking, stirring, until the risotto reaches the desired doneness. Remove from the heat and flavor again with lemon zest 30.

Season with pepper to taste 31 and finish by stirring in the grated cheese, the vinegar and extra virgin olive oil 32, mixing to obtain a creamy texture. Spoon the risotto onto plates 33.

Top with the vinegar-marinated pumpkin cubes 34 and the toasted pumpkin seeds 35. Your pumpkin and seed risotto is ready to serve 36!

Conservazione

Store the pumpkin and seed risotto in an airtight container in the refrigerator for up to 1–2 days.

Consiglio

You can also toast the pumpkin seeds in the oven at 338°F for about 5 minutes.

For an extra creamy texture, finish the risotto with a soft fresh cheese such as robiola.

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