Pumpkin Risotto



Serves 2

  • 2 tbsp. olive oil
  • 1 tbsp. medium onion (finely chopped)
  • 100 g pumpkin (diced)
  • 200 g Arborio rice
  • 50 ml dry white wine
  • 800 ml chicken broth
  • 1 sprig fresh rosemary
  • 5 dried porcini mushrooms
  • 30 g unsalted butter
  • 60 g Gran Padano ( Parmesan cheese)
  • Salt and freshly ground pepper


  1. In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about 5 minutes. Add pumpkin and cook until softened, 6 to 8 minutes, stirring often. Add rice, stirring with a wooden spoon until each kernel is coated with oil. Add wine, and stir until combined.
  2. Add 300 ml chicken broth, rosemary, and mushrooms to rice mixture. Bring to a boil, and then reduce to a simmer, stirring frequently. As broth is absorbed, add more, ladle at a time, stirring frequently—you might not need to use all the broth. Cook until most of the liquid has been absorbed and rice is slightly al dente, yet creamy, this will probably take about 18 minutes. Add butter and Parmesan, stir to combine. Season with salt and pepper.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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