Pumpkin and prawn Risotto

Method

1. Steam the chopped pumpkin until soft.
2. In a heavy bottomed saucepan, sauté half of the chopped onion in 40 g of butter until soft.
3. Add the pumpkin and stir for a few minutes.
4. Remove from the heat and sieve.
5. Shell all the prawns but four.
6. Fry the remaining chopped onion in the rest of the butter in a heavy bottomed saucepan until softened.
7. Add the rice and sauté until transparent.
8. Add a ladleful of the hot stock and simmer.
9. Add the pumpkin cream and the peeled prawns.
10. Add more stock as necessary. Keep on doing this for about 16 minutes.
11. Remove the risotto from the heat and stir in the Parmigiano Reggiano and butter. Season to taste.
12. Fry the remaining 4 prawns for two minutes.
13. Serve the rice and garnish each dish with a prawn.

Chef's tip

If you prefer, you can completely replace the butter with extra virgin olive oil.

Serving suggestion

This dish can be followed by a fish or vegetable course. A green leafy salad is a good match too.

Wine selection

Sauvignon blanc, Pinot grigio or Soave.

Family tip

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Dish history

Pumpkin risotto is a well-known dish from the traditional Lombard cuisine. Very easy to make and yet incredibly tasty at the same time, it makes an ideal dish for cold autumn or winter days. Its origins are, as the majority of the courses prepared using pumpkin, humble ones, as this vegetable was cultivated and eaten mostly by peasants. In this version the countryside meets the seaside, since we decided to enrich the recipe by adding prawns to it. Try it out and let us know what you think!