A classic seasonal dish, sweet to the palate, with aromatic nuances, hints of undergrowth and a perfect combination of autumn flavours. The chestnut’s calories are outweighed by the pumpkin, a low-sugar vegetable, creating a nutritious but light dish. The pumpkin and chestnut risotto is made with traditional products of Lombardy: pumpkins are cultivated in Mantova and chestnuts can be found almost everywhere across the woods in Lombardy.
Pumpkin and chestnut risotto
Pumpkin and chestnut risotto
Serves 4 as a main
  • 320g Carnaroli rice
  • 500g pumpkin
  • 150g peeled chestnuts
  • 1/2 onion
  • Olive oil to taste
  • 1/2 glass of white wine
  • Vegetable broth
  • 30g butter
  • Salt and pepper to taste
  • Grated Grana Padano cheese

For a spicier taste, you can add some aromatic herbs like rosemary.


  • Chop the onion finely and sauté in a pan with a bit of olive oil.
  • When the onion browns slightly, add peeled and chopped chestnuts. Add some broth and leave to cook for a couple of minutes, then add the diced pumpkin. Continue cooking, stirring well, until the bottom of the pan is dry.
  • Add the rice and toast it with half a glass of white wine. When the wine evaporates, start adding broth to the rice and cook, stirring constantly, for approximately 20 mins.
  • When the rice is “al dente”, keep stirring and add salt and pepper.
  • Turn off the heat and combine the risotto with a tablespoon of olive oil and grated Grana Padano cheese.