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Pumpkin risotto with pistachios

Author: Data Wpisu: Wednesday October 14th, 2015

Ingredients ( 4 portions):

  • 800g peeled pumpkin
  • 250g rice ( nazwa)
  • 1 medium onion
  • 1 liter of water
  • 1 tablespoon of butter
  • a pinch of nutmeg
  • a pinch of salt
  • grated caciocavallo stagionato or parmezan cheese
  • pistachios to garnish


1. Peel pumpkin and cut it into small pieces. Add about 1 liter of water and cook  it over low heat until the pumpkin is soft. Don’t let it evaporate all the water. We should have smooth base as for  cream soups.

2. Add the rice to the preparated base, season it with a pinch of salt and cook again on low heat. For risotto it is good to use good quality rice which requires a slightly longer cooking.

3. Make sure to keep the rice from sticking to the bottom by stirring it every few minutes. If the rice absorbs water too quickly, more hot, boild water must be added gradually. Risotto can not be too dry or too watery. When the rice is ready, we remove the pot from the heat.

4. You can  add a tablespoon of butter, a pinch of nutmeg and grated caciocavallo cheese or parmesan. Served Risotto adorned with pieces pistachios.


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