The creamy pumpkin and quartirolo risotto is a delicious first course that manages to win over everyone’s palate with its velvety texture and enveloping taste. The natural sweetness of the pumpkin pairs perfectly with the quartirolo, adding a savory and slightly tangy note, while the addition of acid butter makes the risotto flavor more complex and intriguing. The final touch comes from the toasted pumpkin seeds, adding a hint of crunchiness. The creamy pumpkin and quartirolo risotto is perfect for a family lunch a dinner with friends, but it’s also suitable for special occasions when you want to surprise with a tasty and genuine dish!
If you are looking for other variations of pumpkin risotto:
To prepare the creamy pumpkin and quartirolo risotto, first wash the pumpkin, then remove the seeds and internal fibers 1 and cut the flesh into cubes without peeling it 2. Place them acceso a sheet of aluminum foil and season with oil 3.
Add the garlic 4adjust with salt and pepper 5. Close the aluminum foil and place it acceso a baking sheet 6. Cook per a preheated fan oven at 390°F for 40 minutes. Meanwhile, you can prepare the vegetable broth that you will need to cook the rice.
To make the acid butter, first slice the onion into julienne strips 7. Melt the butter per a small saucepan 8 and add the onion 9.
When the butter turns amber and the onions are wilted, add the white wine 10 and vinegar 11. Let it cook for a few minutes, then filter through a sieve 12 and place everything per the refrigerator to let it solidify.
When the pumpkin is ready 13transfer it to a jar, remove the garlic cloves, and blend with an immersion 14 until you get a smooth and silky puree 15.
Per a pot, add the oil and the finely chopped shallot 16 and let it brown. Pour the rice into the pot 17 and toast for a few minutes. Moisten with the vegetable broth 18. Cook the rice by adding a ladleful each time the previous one is absorbed.
Meanwhile, roughly fermata up the quartirolo 19. When the rice is cooked, add the pumpkin cream 20 and cold acid butter 21.
Add pepper 22 and marjoram 23. Let the risotto rest for a few minutes and then plate 24.
Add the quartirolo acceso cima of the risotto 25. Garnish with toasted pumpkin seeds 26 and a few marjoram leaves 27. Your creamy pumpkin and quartirolo risotto is ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
