{"id":2886,"date":"2023-11-07T21:45:10","date_gmt":"2023-11-07T20:45:10","guid":{"rendered":"https:\/\/saltedpasta.com\/en\/?p=2886"},"modified":"2023-11-07T21:46:12","modified_gmt":"2023-11-07T20:46:12","slug":"pumpkin-risotto","status":"publish","type":"post","link":"https:\/\/saltedpasta.com\/en\/pumpkin-risotto\/","title":{"rendered":"Pumpkin Risotto"},"content":{"rendered":"\n

Pumpkin risotto is an easy dish perfect for fall. This is real comfort food. Although risotto requires constant standing and stirring, it is an easy-to-prepare dish ready in less than an hour. If you feel like eating pumpkin out of season, you can also prepare it from frozen pumpkin.<\/p>\n\n\n\n

What to add to pumpkin risotto?<\/strong>
You can add chicken, chanterelles, mushrooms, tomatoes or zucchini to pumpkin risotto.<\/p>\n\n\n\n

Which pumpkin for risotto?<\/strong>
You can use any edible pumpkin, e.g. regular, Hokkaido or butternut squash.<\/p>\n\n\n\n

What rice for risotto?<\/strong>
Arborio or carnaroli rice is best for risotto. Plain white rice is not suitable for risotto. Risotto rice is available in every discount store and supermarkets.<\/p>\n\n\n\n

What spices go with pumpkin?<\/strong>
Nutmeg and thyme go best with pumpkin dishes.<\/p>\n\n\n\n

How much liquid per cup of risotto rice?<\/strong>
I use about 1 liter of broth for one cup of rice.<\/p>\n\n\n\n

How much rice for risotto for one person?<\/strong>
Risotto rice expands greatly during cooking. 1 cup of rice will make approximately 8 portions of risotto.<\/p>\n\n\n\n

What to cook risotto in?<\/strong>
A deep frying pan or a wide pot is best for frying risotto.<\/p>\n\n\n\n

How long to cook risotto?<\/strong>
From the moment I added the onion to the pan, cooking the risotto took me about 30-40 minutes.<\/p>\n\n\n\n

Is risotto dietary?<\/strong>
Olive oil, butter and Parmesan are used to prepare risotto. Rice has a lot of carbohydrates, so it is not a low-calorie dish, but it is definitely worth it.<\/p>\n\n\n\n

How to make risotto? Here are the most important rules on how to properly cook risotto:<\/strong><\/p>\n\n\n\n

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  1. First, fry the onion with garlic. Then add rice.<\/li>\n\n\n\n
  2. Fry the rice before adding the liquid.<\/li>\n\n\n\n
  3. First add the wine to the fried rice, and when the alcohol evaporates, start adding the broth.<\/li>\n\n\n\n
  4. Do not add water to the risotto, but use broth – this will give the rice more flavor.<\/li>\n\n\n\n
  5. Don’t cover the risotto! The water should evaporate freely and the missing liquid should be supplemented with broth. This will give the rice more flavor. If we cover the risotto, the rice will absorb water, we will use less broth and the rice will have less flavor.<\/li>\n\n\n\n
  6. Cook the risotto over low heat.<\/li>\n\n\n\n
  7. Stir the risotto constantly so that nothing burns, each grain absorbs the liquid evenly and releases starch, which is responsible for the creamy consistency of the risotto.<\/li>\n\n\n\n
  8. The rice should be al dente – cooked but springy.<\/li>\n\n\n\n
  9. Finally, add butter and grated parmesan to the risotto.<\/li>\n\n\n\n
  10. Remember that the broth and parmesan are salty, so be careful not to over-salt the risotto. It is best to taste the risotto at the end and add salt and pepper if necessary.<\/li>\n<\/ol>\n\n\n\n

    Pumpkin risotto is perfect for people on a vegetarian, flexitarian and pescatarian diet.
    Risotto rice does not contain gluten, so it is a gluten-free dish.
    The proportions given below make approximately 8 portions of risotto.<\/p>\n\n\n\n

    Read the step-by-step recipe on how to prepare pumpkin risotto and watch the video below the recipe.<\/p>\n\n\n\n

    Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!<\/p>\n\n\n

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    \"Pumpkin<\/a><\/div>\n<\/div>\n

    Creamy Pumpkin Risotto<\/h2>\n
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    The best vegetarian risotto with pumpkin. Creamy and filling, it combines the sweetness of fried pumpkin with Arborio rice and salty Parmesan cheese. Extremely aromatic thanks to thyme, nutmeg and white wine. A perfect autumn dinner.<\/span><\/div>\n
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