Pumpkin and clam risotto: when autumn meets the sea!

Ingredients and recipe to prepare an original first course: pumpkin and clam risotto is tasty and perfect for a family lunch or dinner!

This pumpkin and clam risotto is a dish as simple to prepare as it is good, thanks to the combination of seafood and pumpkin, characterized by a sweet and enveloping flavour. Furthermore, the pumpkin makes the dish creamy and also suitable for a refined dinner. Let's see all the preparation steps right away!

Preparation of rice with pumpkin and clams

1. Start preparing this delicious risotto by peeling the pumpkin, removing the seeds and then cutting it into cubes .
2. Pour a drizzle of olive oil onto the bottom of a saucepan, add the peeled garlic and brown for a few moments, then add the pumpkin, leave to flavor for a few moments then cover with the lid and cook over a low heat for 8- 10 minutes, stirring occasionally .
3. Add the rice and toast for a couple of minutes , taking care to mix with a wooden spoon .
4. Pour in the white wine, let the alcohol evaporate then add the boiling broth a little at a time to complete the cooking.
5. Separately, in a large pan, cook the clams with a drizzle of oil until they have all opened.
6. Once the clams have finished cooking, remove the shells and a few minutes before the rice is finished cooking, add the clams.
7. Turn off the heat, add salt if necessary and serve. Sprinkle with parsley and freshly ground black pepper if you like. Enjoy your meal!

If you prefer risotto with pumpkin cream and clams, simply blend half the cooked pumpkin pulp before adding the rice.

Alternatively, you can try the clam risotto with candied citron : another original recipe!

Conservation

This risotto can be kept for a maximum of half a day, given the presence of the mollusc, in a container with an airtight lid and in the fridge. We do not recommend freezing in the freezer.