Before focusing on the recipe, a few tips for risotto preparation (same as for the swiss chard risotto I presented a little while ago...). It might seem a little complicated, but with a little practice you will develop the “eye” for the right consistency...
1. choose the right riso type: Carnaroli rice is my favorite: it has higher starch content along with a firmer texture than the arborio rice. This gives us a creamier risotto, which is not prone to overcooking. The grains also tend to retain their shape a lot better.
2. add one cup of vegetable broth or boiling water at a time and stir frequently- if you add too much water/broth altogether risotto won’t be as flavourful because you will be boiling the pumpkin, if you add too little or leave it unattended it will stick to the pan causing a lot of frustration.
3. be generous with olive oil (I personally don’t use butter) and parmigiano but be judicious with salt: if using broth instead of boiling water, reduce the salt and consider that parmigiano is quite salty. You can always adjust salt half way through.
Ingredients:
- 3-4 tbsp Gaia's Extra Virgin Olive Oil
- 1 medium butternut squash or 1 small pumpkin- this depends on which taste you prefer (I usually end up using butternut squash because it is easier and faster to peel)
- 1 small onion
- 3 sage leaves, fresh
- salt, cayenne pepper to taste (or harissa for a stronger taste)
- 160 gr. rice- Arborio type
- 1 lt. of vegetable broth (preferred) - or if you don’t have it use boiling water and adjust salt amount accordingly
- grated Parmigiano Reggiano cheese
It serves 2 very hungry or 3 medium hungry
1. Warm up the olive oil for a couple of minutes with the sage leaves, (medium-low heat).
2. Add the chopped onion and keep the pot covered at medium heat until soft.
3. Add the cubed squash and 1/2 tsp of kosher salt; stir it for 2-3 minutes at medium heat. In the meantime bring water to boil (you can use a kettle) or warm up vegetable broth (I make it using 1 ripe tomato cut in halves, 1 carrot, 1 celery stalk and a little salt).
4. Add 1 or 2 cups of boiling water or broth, cover and keep at medium-low heat until squash is tender (not too overdone tough since it will continue boiling with the rice).
5. Add rice, stir it for 1 min and start adding boiling water or broth 1 cup at the time. Wait until the water is almost all absorbed before adding the next cup of boiling water/broth and continue until rice is fully cooked (follow cooking time on the package). It’s important that you keep the pot uncovered, medium-high heat and stir often to avoid the rice sticking to the pot. When you are half way through, adjust salt and add a pinch or two of cayenne pepper.
6. Once rice is fully cooked (should still be moist), turn off the pot, add grated parmigiano and cover it for 2 minutes.
Serve it with a drizzle of olive oil and a little (or a lot) of parmigiano. I usually like to pair it with a chilled white wine like Vermentino from Tuscany or Sauvignon Friuli Colli Orientali DOC.
Buon risotto!