4 people
20 mins
20 mins
40 mins
Easy
300
Perfect with a still bonarda from Oltrepò Pavese
Ingredienti
• 320 g Carnaroli rice
• 400 g Bertagnina di Dorno pumpkin
• 100 g Grana Padano PDO
• 1 sprig of rosemary
• 1 golden onion from Voghera
• 50 g butter
• Oltrepò Pavese white wine
• Extra virgin olive oil
• Vegetable broth
Preparation
Fry the chopped onion in a pan with a little olive oil.
Peel and dice the Bertagnina pumpkin and brown it with the onion for a few minutes over medium heat.
Add chopped rosemary and stir.
Add the rice and stir continuously to toast it evenly.
Deglaze with half a glass of white wine and let it evaporate.
Add the vegetable broth a little at a time, stirring continuously.
Cook the rice for about 18 minutes, or until it is al dente.
Remove the rice from the heat, add a knob of butter, grated Grana Padano cheese and stir.
Allow to stand for two minutes before serving.
Tips
- For a more intense flavour, you can use ready-made pumpkin pulp.
- If you do not have meat broth, you can use hot water
- You can serve the risotto with an additional sprinkling of grated Grana Padano cheese.
Variants
- You can add other ingredients to the risotto, such as bacon, sausage or speck.
- You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.
- You can serve the risotto with a side dish of vegetables, such as salad or grilled vegetables.
Note
The Carnaroli rice is a large grain Italian rice with a creamy texture, ideal for preparing risottos.
The Bertagnina di Dorno pumpkin is a PGI (Protected Geographical Indication) product originating in the province of Pavia, in Lombardia. It is characterised by a sweet, sugary flavour and soft, firm flesh.
White wine from Oltrepò Pavese is an Italian white wine produced in the province of Pavia. It is a dry and fruity wine, ideal for fading risottos.
Nutritional informations:
One portion of pumpkin risotto (approx. 80 g) contains approx:
• 300 calories
• 5 g fat
• 50 g of carbohydrates
• 10 g proteins
