Pumpkin and nutmeg risotto


by: NuttyChef

This reminds me of a rather disastrous night when a bunch of journalists came into the restaurant kitchen to cook pumpkin risotto for the charity Action Against Hunger — hopefully you can do a better job. They managed to overcook the rice, then added too much stock at the end, so the whole thing was too wet. So remember what l always say about cooking the rice until it is just al dente, and then slowing up the addition of the stock toward the end of cooking, because, after the mantecatura, you can always loosen your risotto. If it is too wet, there is nothing you can do to rescue it. Preferably use the big, bright orangey-red pumpkins from Mantova in the northeast (in season between October and January) , which are really rich in flavor. If you can't find them, use the sweetest orange ones you can find, or in season butternut squash (September to December). My favourite pumpkin is Rossa Piacentina, which is available in some supermarkets.


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serves: 4

2 cups pumpkin flesh (cubed)

2 cups milk

10 cups good chicken stock

3 1/2 tablespoons butter

1 onion (chopped very, very fine)

2 cups superfino carnaroli rice

1/2 cup dry white wine

grating of nutmeg to taste

salt and pepper

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Parmesan

Nutrition Facts
Pumpkin and nutmeg risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 1009

  • Total Fat: 43.8 g
  •     Saturated Fat: 24.6 g
  •     Trans Fat: 1 g
  • Cholesterol: 122.4 mg
  • Sodium: 1470.5 mg
  • Total Carbs: 110.3 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 17.4 g
  • Protein: 36 g

how is this calculated?

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1.  Soak the pumpkin in milk for up to 12 hours (somehow the milk seems to act as a catalyst and helps the pumpkin cook better), and drain just before you start making tho risotto.

2.  Bring tho stock to a boil in a pan next to where you are going to make your risotto, than turn down the heat to a bare simmer.

3.  Melt the butter in at heavy—bottomed pan, and add the onion and half the drained soaked pumpkin. Cook gently until the onions are softened but not colored (about 5 minutes).

4.  Add tho rice and stir around to coat in tho butter and "toast" the grains. Make sure all the grains are warm before adding the wine. Let tho wino evaporate completely until tho onions and rice are dry.

5.  Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful. Continue cooking for about 15 to 17 minutes, adding stock continuously as above.

6.  After about 11 to 12 minutes, add the rest of the pumpkin. Continue adding stock, but slowly toward the end, so that the rice doesn't become too wet and soupy, otherwise when you add the butter and Parmesan at the end, it will become sloppy. The risotto is ready when the grains are soft but still al dente.

7.  Turn down the heat and allow the risotto to rest for a minute; then, for the mantecatura, using a wooden spoon, vigorously boat in the cold butter cubes and finally the Parmesan, making sure you shako the pan energetically at the same time as you beat. Season and add nutmeg to taste, then serve.

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