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
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.