Home » Bronte pistachio and pumpkin risotto with Castelmagno

Bronte pistachio and pumpkin risotto with Castelmagno

by Ada Parisi
5 min read

Bronte pistachio and pumpkin risotto with Castelmagno: one of the most loved and easiest autumn risottos to prepare. I like the contrast of colors that is created by adding on the risotto the chopped pistachio of Bronte Dop.

The Castelmagno, an exceptional cheese but not always available everywhere, can be replaced by an excellent Parmigiano Reggiano Dop better if aged 36 months. If you want, you can also replace the Castelmagno Dop Taleggio cheese, to whip together with risotto. Or you can use a spicy PDO Gorgonzola cheese, to crumble right on risotto. In short, this risotto lends itself to countless variations.

You can find the RECIPE VIDEO OF RISOTTO WITH PUMPKIN step by step, on my You Tube Channel and you can also use it as a base for almost all vegetable-based risottos. And if you love pumpkin take a look at all my RECIPES WITH PUMPKIN.

The sweetness of the pumpkin and the flavor of Castelmagno (Dop cheese produced in the municipalities of Castelmagno, Pradleves and Monterosso Grana) form a whole’ really rewarding.

If you like risotto, give in any case a look at all my RECIPES FOR RICE, where you might find some ideas not only for rice but also for arancine, Rice salads, casseroles and even desserts. The risotto with pumpkin is one of my favorite, also because of its ease of execution: as soon as autumn comes the first pumpkin on the market stalls is mine, and the first dish I make is always this. Have a good day!

RISOTTO PUMPKIN, CASTELMAGNO AND PISTACHIOS (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

500 grams of pumpkin red NET waste

400 grams of rice Carnaroli

a golden onion

a pinch of chopped Rosemary

salt and pepper, to taste

50 ml dry white wine

extra virgin olive oil, to taste

50 grams of grated parmigiano Reggiano PDO

40 grams of flaked Castelmagno Pdo

30 grams of pistachios

30 grams of butter

a liter of vegetable broth made with a carrot, an onion and a stick of celery

Procedure

For the pumpkin risotto, pistachio and Castelmagno first you have to prepare the vegetable broth by boiling carrot for at least half an hour, Onion and celery in one and a half litres of unsalted water.

Chop the onion very finely. Put the oil in a large saucepan, allow to warm up, Add the onion and let it wither adding a few tablespoons of broth to keep it from Browning them too: add the pumpkin cut into cubes of about one and a half centimeters and brown it for 10 minutes in hot oil. Being cut into very small pieces pumpkin will soften soon.

Add the rice and toast for two minutes stirring and add the wine: to evaporate the alcohol part, leaving it fade for a minute over medium heat and add salt. Then add the broth slowly: each time the rice will begin to dry up, Add other. This is a delicate phase, because the rice might stick or broth evaporate too quickly. Don't stray too far from the pot!

Bring the rice to cook and, when it is creamy and al dente, add the butter and Parmesan, mix the rice for about a minute: pepper and spread the pumpkin risotto in dishes. Garnish the pumpkin risotto with the flakes of Castelmagno Dop and complete the dish with a little chopped pistachio. Bon appétit!

Note

MATCHING: This risotto, flavored with Castelmagno cheese and pistachios, find a perfect match with the spumante extra dry of Basement Two Palms. Good sugary residue of wine strengthens the soft pumpkin and sweet note. If you prefer to combine the risotto a beer, we suggest something 'unusual': an American beer pumpkin. Of this particular type of 'craft' the American master brewers are masters. The easiest to find in specialty stores is definitely the 'Pumking' of the Southern Tier brewery, distributed in Italy by 'Domus Birrae'. For those who want to dare we recommend instead a 'Fourth Rune' of the Montegioco brewery. Produced with peaches, this beer is perfect to resume the sweet notes of pumpkin without 'ruining' the intense flavor of Castelmagno.

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6 comments

Spike November 21st, 2020 - 21:05

What a terrific recipe! The combination of textures is wonderful, as are the variety of flavors.

I did make changes. I made this recipe because I had a butternut squash (I think this is la zucca violina in Italy) that needed to be eaten. Maybe next time I will use pumpkin. I have no idea if I used carnaroli rice – even though I don’t live that far from Sicily, the rice used for risotto is called “risotto.” And the castelmagno cheese, well I think that is hopeless here, so I used a lot more parmigiano Reggiano, which we do get. It would be nice to be able to try the cheese but I don’t think that will happen. And maybe on my next trip to Italy, I will bring back rice instead of dried pasta.

But it all worked out, I think it’s a great recipe and will make it again.

Reply
Ada Parisi November 23rd, 2020 - 18:13

Thabk you so so much! Your changes sound good! Butternut squash, yes it’s the violina, is perfect and doesn’t matter which kind of rice you use, it’s important only to cook it al dente. I hope you will (could) come soon back in italy. Cheers Ada

Reply
Vincent 10 February 2019 - 20:39

Delicious recipe! Sweet and creamy, with just a hint of rich nuttiness!

Reply
Ada Parisi 11 February 2019 - 10:26

Thank you so much and welcome! ADA

Reply
Victoria January 28, 2013 - 15:24

Gracias Por tu visita, a mi también me gustan mucho tus recetas, you follow para ver las nuevas que publiques.
UN saludo
The Tauleta

Reply
fratelli_ai_fornelli January 29, 2013 - 15:02

Our food style is similar, i think. I follow you too. Hello

Reply

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