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Chestnut pumpkin risotto and white truffle

An elegant risotto for a special evening

by Ada Parisi
5 min read
Risotto alla zucca castagne e tartufo

Chestnut pumpkin risotto and white truffle: for an intimate Christmas there is nothing better than a risotto. To give you a clear idea of how easy it is to prepare a delicious risotto, look at the VIDEO RECIPE step by step and you will bring to the table a spectacular Christmas risotto. Every year I create a different risotto for the Christmas holidays: it's one of my favorite dishes ever: elegant, extremely versatile, creamy. Risotto to a charm of the past. Indeed, have a look at all my RECIPES FOR RICE and you will surely find the one that suits you, as the CHAMPAGNE RISOTTO AND POMEGRANATE or that ALLA PESCATORA, perfect for a moment of celebration.

Obviously the risotto must be prepared at the moment, live, and that scares a little bit, I realize that. In addition, preparing it for more than 6 people is a bit’ complicated and risky. But this year, since we are forced to a more than intimate Christmas, making a risotto is not so titanic a feat, How about? That's why I also thought of a little luxury, the white truffle: after a difficult year, it takes a little cuddle. Of course you can safely not put it, or use a precious black or black scorzone: the taste will still be exceptional.

I used a chestnut pumpkin, which has a taste similar to chestnuts and therefore rather sweet and a paste-like texture. You can also use a Delica, a Mantovana or a pumpkin Violin (if you don't know the differences read my article about PUMPKIN IN THE KITCHEN) . I used fresh chestnuts and boiled them, but you can also use dry chestnuts, always to be read to rehydrate them. Then I garnished the chestnut pumpkin risotto and white truffle with hazelnuts and pumpkin seeds, and lots of black pepper. I assure you that it is amazing, cremosissimo, and simple to make, with or without truffles.

Chestnut and truffle pumpkin risotto

Now I just have to remind you that you can find inspiration for your holiday recipes among my CHRISTMAS MENU as well as in all my collections dedicated to Christmas:

Risotto alla zucca castagne e tartufo


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


280 grams of Carnaroli rice

400 grams of chestnut pumpkin, Delica, Mantua or Violin

150 grams of fresh or dried chestnuts

a piece of onion

vegetable stock or water

extra virgin olive oil

60 milliliters of dry white wine or sparkling wine

salt and pepper

80 grams of Grated Parmigiano Reggiano and/or Pecorino cheese

pumpkin seeds and toasted hazelnuts,

White Truffle


Chestnut and truffle pumpkin risotto

As you have seen in the VIDEO RECIPE STEP BY STEP, the preparation of pumpkin risotto, chestnuts and white truffle is very simple.

First read chestnuts, whether they're fresh or dry, in salt water for 20-30 minutes. If you have used fresh chestnuts, you have to remove both the outer peel and the inner skin. Cut them into small pieces and set aside.

Finely chop the onion. Clean the pumpkin and cut it into very small cubes. Brown the onion in oil and hot broth, so that it doesn't burn but gently withers. Add the pumpkin, brown and cook adding a little hot broth (you can also use water, always hot) for 5-10 minutes, so that the pumpkin can soften slightly.

Add the rice, stir and toast it for a few minutes over a very low heat, then blend with wine. You can use a dry white wine, but also a sparkling wine. When the alcohol has evaporated, start cooking the risotto by adding the hot broth slowly, as you see in VIDEO RECIPE.

Remember that the rice must always cook covered with broth (but not drowned in the broth) and that the cooking must be on the wave: risotto must be al dente but creamy. Halfway through cooking adjust salt. When the risotto is ready, add the butter and keep for a few minutes, so that the butter melts and the rice releases its starch. Then add the grated cheese and continue to eat.

Serve the pumpkin risotto, chestnuts and white truffle completing the dish with pumpkin seeds and lightly toasted hazelnuts, fresh ground black pepper and black or white truffle to taste. And if you don't have truffles don't worry, the risotto will be delicious the same. Bon appétit!

Chestnut and truffle pumpkin risotto

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Alexander December 19th, 2020 - 11:45

WOW !! a perfect recipe !!…Thank you Ada for these recipes and I wish you a Merry Christmas and many beautiful things for 2021 🙂 .

Ada Parisi December 19th, 2020 - 16:27

Hello Alexander, it's always a pleasure to hear from you. Happy birthday to you too, that it's at least a serene Christmas. ADA


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