Friday, 26 April 2013

Pumpkin risotto with Parmigiano and traditional Balsamic vinegar

I am rediscovering Italian cooking and I want to embark upon a journey that begins with taste. I am entering into the entogastronomic spirit of the provinces with the Unesco quadrilateral which means embarking on a tour that revolves around taste, but it is also an occasion to discover a wealth of culture and history, Unesco heritage and unrivalled natural beauty, all with a warm welcome from the local residents who are always ready with a smile.


  • 400g Risotto Rice
  • 400g Pumpkin
  • 1 shallot
  • 1.5 L stock
  • 60 butter
  • 60g Parmesan
  • extra virgin olive oil
  • salt and pepper
  • 1 dl of Traditional Balsamic vinegar

The recipe I followed had no cooking times a little bit frustrating I know when sometimes you just have to go with the flow and uses your senses.

Brown the chopped shallot, then add the rough - chopped pumpkin ( a potato peeler is useful for this I have been told or get your husband to do it ) and salt and pepper and cover with hot water until cooked.

Blend the mixture until creamy, Reduce the Traditional Balsamic Vinegar to the consistancy of syrup.

Toast the rice with a little oil; add a dash of white wine and cook, slowly adding the hot stock and, finally the pumpkin cream.

Once cooked , remove from heat and season with butter and Parmigiano Reggiano.

Dish up the rice and decorate with Traditional Balsamic Vinegar.

The recipe is courtesy of Alessandra Buriani I was provided with the ingredients for this dish )


  1. I always burn my risotto. No matter how diligently I stand steering and turning :-(

  2. I love pumpkin risotto but never though of using balsamic with it. Next time you make it, try adding some dried chilli flakes and a few leaves of chopped sage, they go beautifully in it

  3. Pumpkin risotto is a favourite of mine, this sounds yummy


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