Years ago I used to crave for sugar, now I crave for.. pumpkin!
I am cooking pumpkin like mad now and soon I will be over in Italy again where there will be even more pumpkin…everywhere.. Bakeries make cakes, fritters and bread with it. Some gelaterie or ice cream shops even attempt to make ice cream but I am not so keen on this one. It does not taste right.
I have just been busy cleaning and sorting out the house today and need to do some more as it looks like a tip! So I am leaving you with this simple pumpkin risotto recipe. My daughter was begging me for more last night so I made it again! Add a few arugola leaves when the rice is cooked. The sweetness of the pumpkin and the bitterness of the salad go fantastically together.
Have a good day
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- rice for risotto – 350 g – 1 + ¾ cups
- fresh arugola (rocket) – handful
- fresh pumpkin – 300 g
- olive oil
- onion – 1
- butter – a knob
- organic stock cube – 1
- grated Parmesan cheese – 2 tbsp
- salt and pepper
- hot water – 1 Liter – 34 fl oz
Peel and slice the pumpkin into small pieces.
Make broth by dissolving the stock cube with the hot water. Chop the onion finely and stir fry it until translucent with 2 tbsp of olive oil. Add the pumpkin and brown it for a couple of minutes. Add little water and cook until soft. Make sure you don’t burn it! Keep adding water as it dries out. Add the rice, salt and pepper to taste and stir well for a couple of minutes.
Add the water a little at the time as it dries out and cook the rice according to packet instructions. Usually around 15 to 18 minutes.
When the risotto is cooked add a knob of butter, the Parmesan cheese, the arugola and stir well. Serve immediately.
10 thoughts on “Pumpkin and Arugola Risotto, silky and creamy”
What a creative and I bet delicious recipe! I would never think to combine pumpkin and arugola. I just bought some arugola though. I guess it’s time I get my hands on a pumpkin!
Thanks for sharing, Alida…
Hello Louise! So pleased to hear from you. Hope to “see” you soon on your blog xx
Your daughter knows what is good, that is for sure. Lovely and inviting pumpkin risotto. I enjoy a beautiful bowl of risotto and with the pumpkin it must be delizioso. Your recipe is easy and so perfect for this time of year. I like the idea of you using the arugola with the risotto. A great way to eat your greens..Thanks for sharing… Have a great week… BTW, did you get many chestnuts this past weekend?
Hugs Dottie 🙂
Hi Dottie. We went out but we couldn’t find any chestnuts. They were too small and not quite ripe yet. A couple of more weeks think. Every year is different. Last year we found lots whereas the previous one none at all.
Lovely dish for Fall. These combinations sound delicious1
Buonissimo, grazie dell’idea, mi piace l’abbinamento zucca e rucola, ho tutti gli ingredienti per fare questo delizioso risotto, lo proverò al più presto! Un abbraccio!
Your risotto looks droolworthy, Alida. I love both pumpkin and arugula…a great comfort dish.
Hi ALida, this look delizioso, Beuatiful risotto 🙂
Grazie cara x
adoro la zucca e questo risottino è da leccarsi i baffi!!!!!