Rosa Cooking

Autumn pumpkin risotto with truffles

Autumn is the time of pumpkins and mushrooms. I bought a small black truffle from Istria and here is the ideal spice for an otherwise very neutral taste, pumpkin risotto. This is a very light diet dish, which can be offered on all occasions

Preparation steps

  • cut the pumpkin into smaller cubes.
  • in olive oil lightly toss the chopped shallots or sliced ​​spring onions. Add the pumpkin, add a little salt and continue to simmer. Add very little water until softened.
  • pour in the rice and fry it a little, pour in the wine, stir and wait for the alcohol to evaporate. Then start adding the boiling broth while stirring constantly. Add 1-2 tablespoons of soup, enough for the rice to cook over a high heat.
  • when the rice is cooked, al dente, so that the middle of the grain is still a little hard, add so much broth that everything is juicy, not dry.
  • season with thyme leaves, freshly ground pepper, parmesan and butter. Beat a little on the fire and quickly extinguish
  • serve and eat immediately. Add grated truffles to each plate. It is important to note that black truffles, unlike their more esteemed brother - white truffles, best develop their flavors and aromas when mixed with a hot dish.


If you don't have truffles, all other forest mushrooms will taste great. Prepare them as follows: clean and slice the porcini mushrooms, pour 2 tablespoons of olive oil into the pan, add 2 cloves of garlic (remove them later) and quickly fry the porcini mushrooms on a very high heat so that they remain firm. Add salt and pepper. Spoon the roasted mushrooms on top of the risotto on each plate, when serving.


dalmatia pumpkin rice

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