Pumpkin and speck risotto

Name: Pumpkin and speck risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Vialone nano rice 1 ½ cup; Delica pumpkin (already cleaned) 10.6 oz; Speck (whole piece) 5.3 oz; Garlic 1 clove; Vegetable broth 8 ½ cups; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese (to grate) 3.5 oz; Butter 3 ½ tbsp

680

Calories per serving

Energy Kcal 680
Carbohydrates g 68.6
of which sugars g 3.5
Protein g 25.7
Fats g 33.7
of which saturated fat g 13.9
Fiber g 1.3
Cholesterol mg 92
Sodium mg 1413

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4 persone
Cost: Low
Note + the time to prepare the vegetable broth

PRESENTATION

We have tried pumpkin rice in all its variations: with sausage, with bacon, and with gorgonzola… today we continue experimenting with pumpkin and speck risotto, certain of the result once again! The sweetness of the pumpkin perfectly balances the saltiness of the speck, also creating a contrast in textures between the creaminess of the former and the crunchy note of the latter. The result will be so pleasant and balanced that it will become a favorite risotto among both grown-ups and children in the family. So, if you're looking for a first course with guaranteed success, pumpkin and speck risotto is the one for you! Once you've won everyone over with the risotto, also try the variation with pasta!

INGREDIENTS

680

Calories per serving

Vialone nano rice 1 ½ cup (320 g)

Delica pumpkin 10.6 oz (300 g) - (already cleaned)

Speck 5.3 oz (150 g) - (whole piece)

Garlic 1 clove

Vegetable broth 8 ½ cups (1.5 l)

Parsley to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For creaming: Grana Padano PDO cheese 3.5 oz (100 g) - (to grate); Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Pumpkin and speck risotto

To prepare the pumpkin and speck risotto, first make the vegetable broth and keep it warm. Clean the pumpkin by removing the seeds and peeling it with a knife 1, then chop it roughly into pieces 2. Heat a drizzle of oil in a saucepan along with a clove of unpeeled garlic 3.

Add the pumpkin 4 and sauté for a minute, then cover with the broth 5 and cook for about 20 minutes until it is very soft 6. Once cooked, remove the garlic and set aside.

Cut the speck into cubes 7, then sauté it in a pan with a drizzle of oil 8 until crispy 9.

Now toast the rice in another saucepan with a drizzle of oil 10, stirring often. When it becomes translucent, add a ladle of broth 11 and the pumpkin 12.

Add the speck as well 13 and cook the rice, continuously adding a ladle of broth at a time and stirring often 14. When the rice is cooked, turn off the heat or remove the saucepan from the heat and stir in the butter 15.