Owners' Recipes • Pumpkin Risotto
We're kicking off our owners' recipes series with this simple dish from Rosanna at La Traversina. Her warmth and welcome are legendary, and her garden in Piedmont in the summer is brimful with 230 varieties of roses. They grow much of their own fruit and veg, too, and cultivate giant tomatoes.
Pumpkin Risotto (Risotto con la zucca)
300g Carnaroli rice (the prince of rice for risottos and salads)
1 small onion, minced or very finely chopped
500g pumpkin ( I usually use zucca mantovana)
1 litre vegetable stock
3/4 tablespoons extra virgin olive oil
3 short twigs of rosemary
2 handfuls Parmesan cheese
Fry the chopped onion with half the oil until soft, then add the chopped pumpkin and fry for a few minutes. Cover the pan and leave to cook on a gentle heat. In a separate pan heat 2 tbsps of the oil and add the rice to it, toasting very gently and coating the grains. Add the rice to the pumpkin, stir gently, and then add the vegetable stock. Turn it all gently and cook until the rice is soft on the outside but has bite. Add the rosemary and drizzle more extra virgin olive oil over the top. Sprinkle with Parmesan and serve immediately.