Pumpkin and speck risotto: a perfect balance of flavours

If you are looking for an easy, quick and tasty first course, pumpkin and speck risotto is absolutely for you. Here is our recipe!

It is usual to combine pumpkin with tasty ingredients to tone down the sweet flavor and balance it and that is what we also did with the pumpkin and speck risotto. This first course with an autumnal flavor is perfect for dinners with family or friends, because it combines simplicity and taste in a single recipe. Yes, because risotto, although it is a rather simple preparation, is perfect even on the most important occasions.

To prepare an excellent rice with pumpkin and speck, however, you will have to pay attention to some steps, one above all the browning of the speck or you risk getting a dish that is too salty. The pumpkin must also be excellent, sweet and ripe at the right point. Ultimately, the simpler a recipe, the more important the quality of the raw materials is. Let's see together how to prepare this delicious risotto.

How to prepare the pumpkin and speck risotto recipe

1. First, remove the peel from the pumpkin and cut the pulp into one centimeter cubes.
2. Also cut the slice of speck into strips to obtain a sort of matchstick.
3. Heat the oil in a pan and brown the chopped shallot . Then add the speck and cook for a few minutes.
4. Now it's time to add the pumpkin: it will have to cook for about ten minutes, just enough time to soften.
5. In the same pan, add the rice and start cooking, adding the boiling broth little by little. From this moment it will take 15-20 minutes to be ready, depending on the type of rice. Add salt if necessary and season with freshly ground black pepper which goes really well with the pumpkin and speck.
6. Off the heat, when the rice is al dente, stir in the butter and parmesan and serve immediately.

Here is a video where you can see all the steps to make this first course with an autumnal flavour.

If you like the idea of ​​combining pumpkin with other autumn flavors then we recommend you also try the pumpkin and mushroom risotto .

Conservation

The pumpkin and speck risotto is good freshly made. However, if you have leftovers, you can store it in the refrigerator , well covered in cling film, for a couple of days and reheat it in a pan or in the microwave before consuming it.

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The 20 best pumpkin recipes for delicious and amazing dishes