Italian Pumpkin Risotto

Method

1. Warm the broth and prepare the vegetables

   

   Pour 1.2 L of no-salt-added vegetable broth into a small saucepan and bring it to a bare simmer over medium heat, then reduce the heat to low. Peel and seed 600 g of cooking pumpkin, then cut it into 1 cm (1/2 in) cubes. Finely chop 100 g of yellow onion. Stack 8 fresh sage leaves, slice the leaves into narrow ribbons, and set them beside the stove.

2. Build the pumpkin base

   Heat 15 ml of extra-virgin olive oil in a wide, heavy saucepan over medium-low heat. Add 100 g of yellow onion and cook for 6 to 8 minutes, stirring often, until translucent and soft without browning. Add 600 g of cooking pumpkin and 8 fresh sage leaves and cook for 3 minutes. Pour in enough hot broth to lightly cover the base of the pan, then simmer for 10 to 12 minutes, stirring and crushing some pumpkin against the pan, until the cubes are tender and the mixture looks pulpy. Start checking at 10 minutes.

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3. Toast the rice

   Set a second wide pan over medium heat. Add 320 g of Arborio rice to the dry pan and toast for 2 to 3 minutes, stirring constantly, until the grains feel hot and smell faintly nutty. Start checking at 2 minutes. Scrape the pumpkin mixture into the rice and stir until every grain is coated.

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4. Cook until al dente

   Stir 3 g of fine sea salt and 1 g of black pepper into the rice. Add the hot broth one ladleful at a time, keeping the pan at a steady simmer and stirring often. Wait until each addition is mostly absorbed before adding the next. Begin checking the rice at 16 minutes; continue for up to 20 minutes, until the grains are tender with a firm center and the risotto flows slowly when the pan is shaken. Keep a little broth aside to adjust the texture.

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5. Finish off the heat

   Remove the pan from the heat. Cut 30 g of unsalted butter into small cubes. Grate 60 g of Parmigiano Reggiano directly into the pan, add the butter, and stir vigorously for about 1 minute until glossy and creamy. Add a splash of the remaining hot broth if the risotto no longer ripples. Cover and let stand for 2 minutes, then stir once more and serve in warm shallow bowls.

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Smart Substitutions

• No Arborio rice? Use Carnaroli for a firmer grain or Vialone Nano for a softer, more fluid risotto.
• No cooking pumpkin? Use the same weight of butternut squash or kabocha squash.
• No fresh sage? Use a small rosemary sprig while the pumpkin cooks, then remove it before adding the rice.
• No Parmigiano Reggiano? Use Grana Padano, or use Pecorino Romano and reduce the added salt.

Tips and Variations

• Keep the broth barely simmering so each addition maintains the rice's steady cooking temperature.
• Use a wide pan: the larger surface area helps the broth reduce evenly while the grains move freely.
• Stop adding broth when the rice is al dente and the risotto still looks slightly looser than the texture you want in the bowl.

What Went Wrong?

• Rice is still hard but the pan looks dry Add another ladleful of hot broth and continue simmering before checking the grain again.
• Risotto is stiff instead of flowing Stir in hot broth a splash at a time until the surface ripples when the pan is shaken.
• Pumpkin pieces remain firm Simmer the pumpkin base longer and crush a few pieces against the pan before adding it to the rice.
• Cheese turns clumpy or stringy Move the pan fully off the heat before adding it, then stir with the butter and a splash of broth.

Nutrition Estimate

• Fiber: 2 g per serving
• Sodium: 590 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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