A risotto made with roasted pumpkin, celery, creamy Carnaroli or Arborio rice, all simmered in Prosecco sparkling wine.
Recipe Intro
Here’s a traditional dish from the northern region of Italy, specifically Veneto and Friuli Venezia Giulia. This simple roasted pumpkin risotto is a local speciality, made with the addition of Prosecco, a sparkling wine native to this area.
This risotto is a versatile dish that can be easily adapted to suit your tastes. For a rich flavour, consider adding carrots or other vegetables to enhance the texture and nutrition.
Pumpkin Risotto Ingredients
- rice
- pumpkin
- celery
- onion
- garlic
- Prosecco
- butter
- olive oil
- Parmesan cheese
- vegetable stock (optional)
Notes:
rice: You can use either Carnaroli or Arborio rice. Both work well, though Carnaroli offers a creamier texture with a firmer bite,
pumpkin: For the best flavour and texture, use more than one variety of pumpkin. I’ve prepared with Kabocha and Hokkaido pumpkins.
Prosecco: It is a dry Italian sparkling wine. You can also try Cava, or go for more glamorous and use Champagne. If you prefer to keep it simple, a good dry white wine will be fine too.
How to make Pumpkin Risotto with Prosecco?
Roast pumpkin
- Start by cutting the pumpkin into smaller pieces and removing the seeds. Pumpkins are quite hard, so take care when slicing. You can roast smaller pumpkins whole, but better to cut them in half or into slices or wedges. Drizzle with oil and season with salt and pepper.
- Roast the pumpkin slices in the oven at 200°C for about 30 minutes. Once cooked, scoop out the flesh with a spoon, leaving the skin behind, and place it on a plate. Mash it with a fork, leaving some chunks if you prefer a bit of texture.
Risotto base
- Finely chop the onion and celery stalk. Heat some oil in a pan and sauté them for about 3 minutes until they become translucent. Next, add the rice and finely chopped garlic, frying for another minute while stirring constantly.
Note: Do not wash Carnaroli rice before cooking, as rinsing removes the starch, it is essential for achieving the creamy texture of risotto.
- Pour in half of the Prosecco and stir well, ensuring the rice doesn’t stick to the pan. Season with salt or add vegetable stock powder. If using a vegetable stock cube, dissolve it in 100ml of boiling water before adding it to the pan at this stage. Continue cooking for 15 minutes, adding the remaining Prosecco gradually as the rice expands.
Finish the risotto
- After 15 minutes of cooking the rice, it’s time to add the roasted pumpkin. Stir well to combine. Continue cooking everything together for another 10-15 minutes, adjusting the rice cooking time based on the package instructions. Typically, Carnaroli rice takes about 20 minutes to cook. Keep adding Prosecco gradually as you cook, tasting the rice as you go, until it is tender and cooked to your liking.
- Five minutes before the risotto is done, stir in grated Parmesan cheese and butter. Taste the risotto; if it needs extra seasoning, add a pinch of salt and gently stir to avoid breaking the rice too much.
- Let it sit for about 10 minutes before serving up.
Buon appetito!
Halloween Pumpkin Risotto with Mushrooms: A Perfect Dark and Orange Contrast
If you’re making this risotto for Halloween, adding mushrooms is a great way to enhance the dish visually. Their dark colour contrasts beautifully with the vibrant orange pumpkin, creating a striking and festive look, and not just
- Sauté the finely chopped onion until it turns translucent, then toss in the sliced mushrooms. Season with a pinch of salt and black pepper. Add a bit of chopped parsley or thyme, whichever you prefer.
- Fry everything for another 3-5 minutes until the mushrooms darken and the liquid they release evaporates.
- You can top the served risotto with the fried mushrooms or mix them into the risotto before serving, for a nice contrast.
How to serve Simple Pumpkin Risotto?
This risotto can be served as a hearty side dish alongside various meats, adding a rich, creamy texture to your meal. Alternatively, it works perfectly as a main vegetarian course, especially when topped with mushrooms for an extra layer of flavour.
You can serve this risotto thick for a hearty dish or a bit thinner, making it perfect for spooning.
Recipe Card
Simple Italian Roasted Pumpkin Risotto with Prosecco
Ingredients
- 250 g Arborio or Carnaroli rice
- 1 butternut squash
- 1/2 regular or Halloween pumpkin - small size
- 1 onion - finely chopped
- 2 cloves garlic
- 1/2 celery stick - finely chopped
- 50 g unsalted butter
- 400 ml Prosecco
- 1/2 teaspoon salt
- pepper
- 4 tbsp grated Parmesan cheese
- olive oil
Instructions
- Preheat the oven to 200°C. Cut the pumpkin into smaller pieces, removing the seeds. Drizzle with oil, season with salt and pepper, and roast for 30 minutes. Once done, scoop out the flesh and mash with a fork. Set aside.
- Finely chop onion and celery stalk. Heat oil in a pan and sauté for 3 minutes until translucent.
- Add the rice and chopped garlic, and fry for 1 minute while stirring. Pour in half the Prosecco, stirring constantly. Add salt or vegetable stock, and cook for 15 minutes, adding more Prosecco as needed.
- Stir in the mashed roasted pumpkin and cook for another 10-15 minutes, adding more Prosecco or water as you go.
- Five minutes before it's done, mix in grated Parmesan and butter. Taste and season with extra salt if needed.
- Optional mushrooms: In a separate pan, sauté finely chopped onion for 3 minutes. Add sliced mushrooms, season with salt and pepper, add parsley or thyme and fry for 3-5 minutes until the mushrooms darken and their liquid evaporates.