Name: Prélude Gourmand à un Risotto Intemporel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italienne
Ingredients: 500 g de purée de citrouille; 250 g de riz arborio ou carnaroli; 1 petit oignon finement haché; 2 gousses d'ail émincées; 750 ml à 1 l de bouillon de poulet ou de légumes chaud; 100 ml de vin blanc sec; 2 cuillères à soupe d'huile d'olive; 50 g de parmesan râpé; Sel, poivre; Sel d'ail noir (optionnel); Quelques brins de persil frais hachés; Huile de tournesol (optionnel)

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.

Summary

🔍 Information

Details

⏱️ Preparation time

15 minutes

🍳 Cooking time

20 minutes

⏲️ Total time

35 minutes

🔧 Difficulty level

AVERAGE

🍽️ Servings

4 people

🔥 Calories (approximate)

453 per serving

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

Heat the olive oil in the paella pan.
Add the chopped onion and fry until translucent.
Add the minced garlic and cook for an additional minute.
Pour in the white wine and let reduce for 2-3 minutes.
Add the rice and mix well so that it absorbs the flavors.
Add the pumpkin puree to the pan and mix well.
Pour the hot broth over the rice, mix well, then level the surface so that it is even.
Place the paella pan in the oven preheated to 200°C (400°F) and cook for 20 minutes.
Once removed from the oven, sprinkle the risotto with the grated parmesan and stir lightly.
Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley and possibly additional shavings of Parmesan.
A drizzle of sunflower oil from our farm can be added as a finishing touch.

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.

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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Baked pumpkin risotto (in paella pan)

Gourmet Prelude to a Timeless Risotto

Food and wine pairing: