- Pumpkin and Artichoke Risotto
- (Risotto Con Zucca e Carciofi)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Risotto:
7 oz (200 grams) pumpkin flesh, chopped
3 globe artichokes
12 oz (350 grams) risotto rice
1 and 1/2 oz (40 grams) butter
Salt and pepper
Parmigiano cheese, freshly grated, to serve
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Melt half the butter in a saucepan.
Add the pumpkin and cook, stirring occasionally, for about 5 minutes.
Season with salt.
Stir in 5 tablespoons water and simmer for about 20-25 minutes.
Break off the artichoke stems and discard the outer coarse leaves and the chokes.
Cut into thin wedges.
Add to the pan and cook for another 15 minutes.
Bring the vegetable stock to a boil in another pan.
Mash the pumpkin with a fork.
Stir in the rice.
Season with salt and pepper.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed, about 18-22 minutes.
When the rice is tender, stir in the remaining butter and serve with Parmigiano cheese. Serves 4.
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