Pumpkin risotto

Start by preparing the vegetable broth, bringing water to a boil in a large pot along with potatoes, onion, cherry tomatoes, carrots, and salt for about 1 hour.

Meanwhile, handle the pumpkin: peel it, dice it, and boil it in slightly salted water for about 10-15 minutes, until it becomes soft. Drain it and mash it with a fork to obtain a creamy sauce. Season with a drizzle of extra virgin olive oil, salt, and pepper to taste.

In a large skillet, heat two tablespoons of extra virgin olive oil. Add the rice and toast it for 2-3 minutes, stirring constantly to prevent it from burning.

Add the mashed pumpkin to the toasted rice. Gradually pour in the hot vegetable broth, one ladle at a time, stirring constantly and adding more broth only when the previous one has been absorbed.

Continue cooking the risotto, stirring frequently, for about 15-20 minutes, or until the rice is cooked al dente and has absorbed almost all the broth.

Adjust the salt and pepper, then stir in the grated Grana Padano cheese and some finely chopped fresh parsley leaves. Mix well to combine all the ingredients.

Once the risotto has reached the right creaminess, turn off the heat and let it rest for a couple of minutes before serving.

Plate the pumpkin risotto, garnishing with some fresh parsley leaves, if desired, a cherry tomato, and a sprinkle of freshly ground black pepper. Serve hot and enjoy!

For any further questions about the quantities or the procedure, we are at your disposal!