• Saturday, October 24, 2020

Pumpkin Risotto

Il Palagio's Pumpkin Risotto
March 25, 2016

Serves 4

320 Grams   Rice
100 Grams   Onion
150 Grams   Butter
200 Grams   Pumpkin
150 Grams   Grated Parmesan
1000 Ml          Water
70 Ml              White Wine

For the Kale:

200 Grams     Kale
1                     Clove of Garlic
20 Ml              Extra Virgin Olive Oil
Salt and Pepper to taste


For the Kale: 

Clean the kale by removing the central core and cut into strips.  Wash the kale well and pat dry.
In a pan, fry the whole garlic with the extra virgin olive oil.  Add the kale and cook it on low heat for about 10 minutes, seasoning with salt and pepper. 

For the Risotto:

Finely chop the onion and fry in a pan with 50 grams of butter.  Add the rice, and toast with the chopped onion.  Stir in the white wine until it evaporates into the rice and onion mixture. 

Clean the pumpkin and cut it into small cubes.  Add 2/3 of the pumpkin to the rice, and season with salt.  Cook the pumpkin by gradually adding water.  After about 10 minutes, add the kale and remaining pumpkin.  Stir the risotto off the heat with the remaining butter and the grated parmesan cheese.  Serve immediately. 





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