Description

This creamy and comforting Pumpkin Risotto combines the natural sweetness of Hokkaido pumpkin with the richness of Arborio rice and a hint of chili for warmth. Cooked slowly with vegetable broth and white wine, this vegetarian risotto is garnished with crunchy pumpkin seeds, fragrant pumpkin seed oil, and fresh parsley for a delightful autumnal meal.

Ingredients

Scale

Vegetables and Aromatics

2 onions, finely chopped
2 kg Hokkaido pumpkin, peeled and cubed
2 chili peppers (optional), finely chopped

Liquids and Broth

3 liters vegetable broth, kept hot
300 ml white wine
Olive oil, for sautéing

Grains and Seasoning

400 g risotto rice (such as Arborio)
2 tsp salt
Black pepper, to taste

Garnish

Pumpkin seeds, for garnish
Pumpkin seed oil, for drizzling
Fresh parsley, chopped

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Instructions

Sauté aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add the finely chopped onions and chili peppers (if using), and sauté them until they become soft and fragrant, about 5 minutes.
Cook pumpkin: Add the peeled and cubed Hokkaido pumpkin to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the pumpkin starts to soften. Season the mix with 2 teaspoons of salt.
Toast rice: Stir in the risotto rice and toast it for 1 to 2 minutes, ensuring the grains are well coated in oil and slightly translucent at the edges.
Add white wine: Pour in the 300 ml white wine and allow it to simmer, stirring frequently, until mostly absorbed by the rice.
Cook risotto gradually: Begin adding the hot vegetable broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. This process helps the rice release its starches and become creamy.
Simmer until tender: Continue this gradual addition of broth for about 20 to 25 minutes, or until the rice is tender but still has a slight bite and the mixture is creamy.
Season and adjust: Season the risotto with freshly ground black pepper and adjust salt if necessary to your taste.
Serve and garnish: Serve the risotto hot, garnished with pumpkin seeds, a drizzle of pumpkin seed oil, and freshly chopped parsley for freshness and texture.

Notes

Using hot broth ensures that the cooking process is not interrupted and the rice cooks evenly.
Optional chili peppers add a mild heat; omit if you prefer a milder flavor.
Stir frequently but gently to prevent the rice from sticking or breaking down too much.
If you don’t have pumpkin seed oil, a drizzle of good-quality olive oil works as a substitute.
For a richer risotto, you may stir in a knob of butter or some grated Parmesan cheese just before serving (note: this changes dietary considerations).