Maintenant en lecture: Baked pumpkin risotto (in paella pan)
un risotto à la citrouille dans un plat noir et du persil

Baked pumpkin risotto (in paella pan)

Gourmet Prelude to a Timeless Risotto

Recently in the middle of July, I wandered the winding streets of Italy, inhaling the aromas of Mediterranean cuisine. Among the delights I discovered, a pumpkin risotto particularly struck me.

Yes, in the middle of summer!

And that’s when I realized that pumpkin doesn’t have a season. This sweet squash, with its orange color and natural sweetness, can be enjoyed all year round, whether in the bright Italian sun or during a chilly fall. Whether you use a fresh seasonal pumpkin or a previously frozen puree, magic happens in every bite.

🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 20 minutes
⏲️ Total time 35 minutes
🔧 Difficulty level AVERAGE
🍽️ Servings 4 people
🔥 Calories (approximate) Variable

Ingredients :

  • 500 g pumpkin puree (obtained from an oven-roasted pumpkin)
  • 250 g arborio or carnaroli rice
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 750 ml to 1 l of hot chicken or vegetable stock
  • 100 ml dry white wine
  • 2 tablespoons of olive oil
  • 50 g grated parmesan
  • Salt, pepper and, for a special touch, black garlic salt
  • A few sprigs of chopped fresh parsley (for garnish)

Instructions :

Food and wine pairing:

To accompany this rich and creamy risotto, I recommend a dry white wine with nice acidity to balance the sweetness of the pumpkin. A lightly oaked Chardonnay or Viognier would add fruity notes that would wonderfully compliment the flavors of this dish. If you prefer a more regional pairing, a white wine from the Rhône Valley or a white Burgundy could be ideal.

Bon appetit and good tasting!

FAQ (Frequently Asked Questions)

Question #1: Is pumpkin really suitable for summer?

Yes, although traditionally associated with fall, pumpkin can be enjoyed all year round for its taste and nutritional qualities.

Question #2: What type of rice do you recommend?

Arborio or Carnaroli rice are the best choices for a creamy and flavorful risotto.

Question #3: Can you use a squash other than pumpkin?

Absolutely ! You can try with pumpkin or butternut to vary the flavors.

Question #4: What is the origin of this recipe?

This recipe is inspired by my trip to Italy during the summer, where I discovered pumpkin risotto.

Question #5: Is black garlic salt required?

No, this is a suggestion to enhance the flavors. You can use regular salt or experiment with other seasoned salts.

Question #6: Which wine goes best with this risotto?

A lightly oaked Chardonnay or Viognier is ideal, but a white wine from the Rhône Valley or a white Burgundy would also be excellent.

Question #7: How long does it take to prepare this risotto?

Preparation takes about 15 minutes, followed by 20 minutes of baking.

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