Pumpkin is an ingredient for any tortello or other types of stuffed pasta, but is also widely used in the preparation of soups or as a basis for making gnocchi.
- 280 g Carnaroli Rice
- 400 g peeled pumpkin
- 80 g of butter
- Half onion
- 1 lt of vegetable stock
- Grated Parmigiano Reggiano
- Black pepper
Prepare the pumpkin by cutting it into cubes. In a pan, sauté the finely chopped onion with 50 g of butter. When the onion is golden, add the pumpkin and cook for 1/4 hour, turning occasionally and adding broth if necessary.
Add the Carnaroli rice and stir to cook for about 5 minutes. Pour the vegetable broth a little at a time and continue cooking, stirring frequently. After about 15 minutes move the pan from the heat and add the remaining cold butter and Parmigiano, stirring vigorously.
Let the risotto sit for 5 minutes with the lid on, then serve hot while adding a mince of black pepper and a drizzle of raw oil.