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Creamy Pumpkin Risotto with Crispy Sage and Parmesan - photo 1
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Creamy Pumpkin Risotto with Crispy Sage and Parmesan

Pikantne Main dishes Italian Cuisine Vegetarian Dishes 70 min Medium 5 wyświetleń ~31.76 PLN - (0)
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Description

This dish is the essence of autumn captured on a single plate. Creamy pumpkin risotto is incredibly aromatic, warming, and satisfying, combining the sweetness of roasted pumpkin, the nutty flavor of Arborio rice, the depth of Parmesan, and the earthy aroma of crispy sage. Originating from northern Italy, risotto is a cooking technique, not just a dish, involving the slow absorption of broth by starchy rice grains, which creates its characteristic creamy texture without the use of cream. The dish has a beautiful, warm orange color, and its rich flavor pairs perfectly with a glass of dry white wine. Serve it as an elegant main course for an autumn dinner or as a hearty vegetarian lunch.

Składniki (15)

Servings:
4
  • Arborio rice 300 g
  • Hokkaido or butternut squash 800 g
  • Vegetable broth 1200 ml
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Dry white wine 100 ml
  • Butter 60 g
  • Ser parmezan (parmigiano reggiano) 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Olej z pestek dyni 1 łyżka
💰 Szacowany koszt dania: ~31.76 PLN (7.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing pumpkin puree

1

Preheat the oven to 200°C (fan). Wash the pumpkin thoroughly. Carefully cut it in half and use a large metal spoon to remove the seeds and fibrous flesh from the inside. Cut the pumpkin halves into smaller pieces, e.g. into thick slices or wedges. Place them on a baking sheet lined with parchment paper, skin side down.

Ingredients: Hokkaido or butternut squash
Use a large, sharp chef's knife and a stable cutting board. The pumpkin is hard, so be careful. If you are using hokkaido pumpkin, you do not need to peel it – its skin becomes soft and edible after roasting.
2

Place the baking tray with the pumpkin in the preheated oven and bake for about 25-35 minutes. The pumpkin is ready when the flesh is very soft – you can check this by inserting a fork into it. It should go in with no resistance. Remove the pumpkin from the oven and let it cool slightly, just enough to be able to touch it.

Ingredients: Hokkaido or butternut squash
Baking time depends on the size of the pumpkin pieces. Check for tenderness every 20 minutes to avoid burning. A slight browning on the edges is desirable as it caramelizes the sugars and deepens the flavor.
3

When the pumpkin has cooled slightly, separate the flesh from the skin using a spoon (if you are using butternut squash). Transfer all the flesh (along with the skin, if it's hokkaido) to a blender or food processor. Blend until you have a perfectly smooth, velvety purée. If the purée is too thick, you can add 1-2 tablespoons of water or broth. Measure out about 400g of purée for the risotto, and you can freeze the rest.

Ingredients: Hokkaido or butternut squash
For blending, a high-power jug blender or an immersion blender (stick blender) will be ideal. Make sure there are no lumps – the smoothness of the purée will translate into the creaminess of the risotto.

Preparation of the risotto base (Soffritto)

4

Prepare the remaining ingredients ('mise en place'). Peel and finely chop the onion into very small cubes (about 3-4 mm). Peel the garlic and also chop it very finely or press it through a garlic press. Grate the Parmesan cheese using a fine grater. Separate the sage leaves from the stems. Have all the ingredients ready at hand, as cooking risotto requires constant attention.

Ingredients: Onion, Garlic, Ser parmezan (parmigiano reggiano), Fresh sage
Finely chopping the onion is key to it melting into the risotto, creating a smooth flavor base rather than detectable pieces. Organizing all the ingredients before starting to cook is the secret to success in the kitchen.
5

In a small pot, heat the vegetable broth and keep it on low heat to stay hot throughout the risotto cooking process. It should be gently simmering, but not boiling vigorously.

Ingredients: Vegetable broth
This is one of the most important secrets to perfect risotto! Adding cold broth to the rice drastically lowers its temperature, stopping the cooking process and the release of starch. Place the pot with broth on the burner next to the pan with risotto to have it handy.
6

In a large, wide pot or a deep skillet with a thick bottom, heat olive oil and half of the butter (30g) over medium heat. When the butter melts and starts to foam, add the chopped onion. Sauté, stirring with a wooden spoon, for about 5-7 minutes, until the onion becomes translucent and soft, but not browned. Add the chopped garlic and sauté for another minute until it releases its aroma.

Ingredients: Extra virgin olive oil, Butter, Onion, Garlic
Use a pan with a diameter of at least 28 cm so that the rice can cook in a single layer. Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire dish. One minute is more than enough.

Cooking risotto

7

Pour the Arborio rice into the pan. Increase the heat to medium-high and, stirring constantly, toast the rice for about 2-3 minutes. Each grain should be coated in fat and become slightly translucent at the edges, with a white, matte center (the so-called 'pearl'). This process, called 'tostatura', 'seals' the grains, allowing the rice to gradually absorb the broth while remaining al dente in the center.

Ingredients: Arborio rice
Don't skip this step! It determines the final texture of the risotto. Listen – the rice should make a soft, rustling sound, similar to rain. Stir vigorously to prevent the grains from burning.
8

Pour white wine into the pan. It will sizzle and steam loudly - this is normal. Stir vigorously, scraping up all the tasty bits from the bottom of the pan until all the alcohol evaporates and the rice absorbs the liquid. This should take about 1-2 minutes. The smell in the kitchen should become pleasantly wine-like, not sharp and alcoholic.

Ingredients: Dry white wine
This process is called 'deglazing'. The acidity of the wine balances the richness of the butter, cheese, and the sweetness of the pumpkin. Make sure all the alcohol has evaporated before you start adding the broth.
9

Reduce the heat to medium-low. Using a ladle, pour in the first portion of hot broth, just enough to cover the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle of broth. Repeat this process patiently, ladle by ladle, for about 10 minutes. Stirring releases the starch from the grains, creating a natural, creamy emulsion.

Ingredients: Vegetable broth
This is the heart of the risotto-making process. Do not pour all the broth at once! Stir gently but regularly, preferably with a wooden spoon. This is the meditative part of cooking – enjoy it!
10

After about 10 minutes of adding the broth, when you've used about half, add the prepared pumpkin purée. Mix thoroughly until it combines with the rice, creating a uniform orange mass. Continue adding the broth, ladle by ladle, and stirring for another 8-10 minutes.

Ingredients: Hokkaido or butternut squash, Vegetable broth
Adding the purée halfway through cooking allows the flavors to blend perfectly. From this point on, the risotto will be thicker, so stir a bit more often to prevent it from sticking to the bottom.
11

After about 18-20 minutes of total cooking, start checking the rice. Try a grain – it should be soft on the outside but still slightly firm in the center (al dente). The risotto should have the consistency of a thick soup, flowing and not dense or standing. If it is too thick, add a little more broth. Season with salt, freshly ground pepper, and a pinch of nutmeg.

Ingredients: Salt, Pieprz czarny świeżo mielony, Nutmeg
The total cooking time may vary depending on the rice. Don't be afraid to taste! It's better to be slightly undercooked than overcooked. Remember that the risotto will continue to cook after being removed from the heat.

Finishing and serving (Mantecatura)

12

Remove the pot from the heat. This is the most important moment! Add the remaining cold butter (30g), grated Parmesan, and a few torn leaves of fresh sage. Stir vigorously for about 30-60 seconds, making outward movements and shaking the pot. The fat from the butter and cheese will emulsify with the rest of the liquid, creating an incredibly creamy and velvety texture. This is what 'mantecatura' is all about.

Ingredients: Butter, Ser parmezan (parmigiano reggiano), Fresh sage
The butter must be cold, straight from the fridge. The temperature difference helps create the perfect emulsion. Don't hold back on energy at this stage – vigorous mixing is the key to success.
13

Cover the pot with a lid and let the risotto rest for 1-2 minutes to allow the flavors to meld and the consistency to stabilize. In the meantime, toast the pumpkin seeds (if using) in a small, dry skillet until they start to smell and pop. In the same skillet, you can heat a little olive oil and add a few whole sage leaves, frying them for several seconds on each side until they become crispy.

Ingredients: Pumpkin seeds, Fresh sage
The resting time for risotto is just as important as stirring. Crispy sage and toasted pumpkin seeds will add a fantastic texture to the dish, contrasting with the creaminess of the rice.
14

Serve the risotto immediately in deep plates. After placing a portion, gently tap the bottom of the plate with your hand to let the risotto spread into a characteristic 'wave' ('all'onda'). Decorate the top with crispy sage leaves, toasted pumpkin seeds, and an extra portion of freshly grated Parmesan. If desired, drizzle with a few drops of pumpkin seed oil for an intense, nutty aroma.

Ingredients: Pumpkin seeds, Olej z pestek dyni, Ser parmezan (parmigiano reggiano), Fresh sage
Risotto doesn't wait for guests; guests wait for risotto! It should be eaten right after preparation, while it's hot and perfectly creamy. Enjoy!

Fun Fact

💡

Legend has it that risotto was born in 1574 in Milan during the construction of the Duomo cathedral. A young apprentice, responsible for dyeing the stained glass with saffron, decided as a joke to add a pinch of the precious dye to the rice at his master's wedding. The guests were delighted by the golden color and flavor, which gave rise to the famous 'Risotto alla Milanese'.

Best for

Elegancka kolacja we dwoje Jesienny obiad dla rodziny Danie na pocieszenie w chłodny dzień Wegetariańska uczta

Tips

🍽️ Serving

Risotto looks best on wide, flat plates or in deep bowls. Perfectly cooked risotto should slowly spread out on the plate, creating a 'wave' (all'onda). Serve with the same white wine used for cooking to complement the flavors. Avoid overloading with toppings – simplicity is key.

🥡 Storage

Risotto is best right after preparation and does not reheat well, as the rice loses its 'al dente' texture and becomes sticky. However, if there are leftovers, store them in the fridge for up to 2 days. Instead of reheating, shape the cold risotto into small balls, coat them in breadcrumbs, and deep fry to create delicious Italian arancini.

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