{"id":14467,"date":"2022-12-16T13:44:48","date_gmt":"2022-12-16T12:44:48","guid":{"rendered":"https:\/\/www.crowdfarming.com\/sin-categoria\/danilos-balsamic-pumpkin-risotto\/"},"modified":"2025-12-19T13:43:42","modified_gmt":"2025-12-19T12:43:42","slug":"danilos-balsamic-pumpkin-risotto","status":"publish","type":"post","link":"https:\/\/www.crowdfarming.com\/what-the-field\/recipes\/danilos-balsamic-pumpkin-risotto\/","title":{"rendered":"Andrea\u2019s balsamic pumpkin risotto"},"content":{"rendered":"\n

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Rice has been cultivated in northern Italy since the Middle Ages and is therefore a very popular ingredient that has always been present in the popular diet and in a variety of recipes.

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The Italians’ most popular rice dish is risotto. Its base is a variety of rice that has a high starch content, which is released during the cooking process by continuously stirring (named mantecatura<\/em>) and gives it its creamy appearance. The starch plays two roles: it makes the texture of the rice creamy and velvety and retains the flavours added through accompanying ingredients that are characteristic for the risotto dish, such as pumpkin.

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Pumpkin risotto is a traditional dish consumed mainly in winter when other vegetables are naturally less abundant: pumpkin is in fact well suited to being stored throughout the winter.\u00a0 Today we want to share the family recipe of our Italian farmer Andrea, who created a version with balsamic vinegar.

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\"\"<\/figure>\n\n\n\n


You can find (almost) all of the ingredients for the risotto here<\/a>.


Instructions:<\/strong>

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The first step is preparing the vegetable broth that will be used for cooking the rice. If you are short on time you can also skip this step and use a ready-made vegetable broth or a vegetable stock cube instead.
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  1. Place two carrots, one piece of celery and a small golden onion  in a large saucepan. Add 1 tbsp salt and about 750ml of water and boil for at least 30 minutes. <\/li>
  2. Meanwhile, clean the pumpkin and cut it into 1 cm cubes. <\/li>
  3. Warm 30 gr butter in a medium pan, ideally an anti-adherent one. Then pour the rice on it and toast it at high heat for 1-2 minutes while stirring it. <\/li>
  4. Once the rice is toasted, start adding enough broth to cover it and lower the heat. <\/li>
  5. After about 4 minutes, add the pieces of pumpkin and let them cook for 10-12 minutes, while adding little by little more ladles of broth as the previous amount is absorbed. Stir the rice the least possible. <\/li>
  6. Once the rice is properly cooked, add the remaining butter, the grated Parmigiano Reggiano cheese and a bit of chopped rosemary.<\/li>
  7. Before serving the risotto top it with a generous drizzle of Balsamic. 


    Enjoy!

    <\/li><\/ol>\n\n\n\n
    Discover our risotto box<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

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