Pumpkin Cream Risotto with Pecorino

A gourmet autumn risotto with two velvety creams — sweet spiced pumpkin and sharp pecorino — over rice finished with butter, hazelnuts, and a whisper of coffee.

Amount	Ingredient
11 oz (320 g)	Carnaroli rice
21 oz (600 g)	Delica pumpkin
3½ oz (100 g)	cherry tomatoes
2	fresh chilies
4 leaves	fresh sage
1 tsp	curry powder
4 tbsp (25 g)	butter (for the pumpkin)
3 tbsp (85 g)	butter (for the mantecatura)
½ cup (125 g)	heavy cream
1¾ oz (50 g)	Pecorino, grated
1¾ oz (50 g)	Parmigiano Reggiano, grated
½	red onion (plus ½ for the soffritto)
2	carrots (for the broth)
3 stalks	celery (for the broth)
2	cloves
	black peppercorns
	toasted hazelnuts
	coffee powder (for garnish)
	extra-virgin olive oil, salt

This risotto is a layering of flavors that shouldn't work together but absolutely do. The pumpkin is braised with cherry tomatoes, chilies, and sage, then blended with cream and a touch of curry into a silky golden purée that colors the rice. A pecorino-and-Parmigiano cream, whipped with cream into a velvety sauce, provides the salty, sharp contrast. The finishing touches are pure chef's play: toasted hazelnuts for crunch and a dusting of coffee powder for a bitter, aromatic surprise that wakes up the whole dish.

Ingredient notes: Delica (or Hokkaido) pumpkin is sweet and chestnutty — butternut squash works too. The broth is homemade with cloves and peppercorns for a spiced undertone. The coffee powder garnish is a surprise note: just a pinch, ground very fine.

• Large pot (for the broth)
• Skillet or pan (for the pumpkin)
• Immersion blender
• Small saucepan (for the pecorino cream)
• Large saucepan (for the risotto)

1. Make the broth (45 min). Clean and chop the carrot, celery, and onion. Put them in a wide pot, cover with water, add peppercorns and cloves, and simmer about 45 minutes.
2. Make the pecorino cream (5 min). In a small pan, heat the cream with the grated Pecorino and Parmigiano, whisking until the cheese melts. Off the heat, blend with an immersion blender until silky.
3. Braise the pumpkin (25 min). Slice half an onion; in a pan with oil, cook the cherry tomatoes, whole chilies, onion, and sage. Season. Add the cubed pumpkin and butter, cover, and cook about 20 minutes over low heat.
4. Blend the pumpkin cream (5 min). Remove the sage and chilies. Transfer to a bowl, add the cream and a ladle of broth, season with curry and salt, and blend until smooth. Pass through a strainer for extra silkiness (optional).
5. Toast the rice (3 min). Melt butter and oil in the saucepan, add the rice, season, and toast until the grains are hot.
6. Cook the risotto (15 min). Strain the broth and add it to the rice, one ladle at a time. After 6-7 minutes, stir in the pumpkin cream and finish cooking.
7. Manteca and plate (2 min). Off the heat, stir in the butter and cheese. Plate, then finish with the pecorino cream, toasted hazelnuts, and a pinch of coffee powder.

• Braise the pumpkin low and slow. Twenty minutes over low heat turns it sweet and jammy.
• Strain the creams. Passing them through a colander makes them restaurant-silky.
• Curry is the secret. A teaspoon lifts the pumpkin without announcing itself.
• Coffee is a garnish, not a joke. One pinch of fine coffee powder adds a dark, aromatic depth.
• Two creams, two textures. The pumpkin cream goes in the rice; the pecorino cream dresses the plate.
• Keep the broth hot. Cold stock ruins the risotto's creaminess.

Mistake	Why It Hurts	The Fix
Burning the pumpkin	Bitter, scorched cream	Braise covered over low heat
Skipping the strain	Lumpy, rustic creams	Pass through a fine colander
Too much coffee	The dish tastes like espresso	One pinch, ground fine
Cold broth	Uneven cooking	Keep it hot and add ladle by ladle
Overcooking the rice	Porridge	Taste at 15 minutes; keep a bite
Over-salting	Both cheeses bring salt	Taste before adding salt

• Amaretti Crumble: Scatter crushed amaretti cookies instead of hazelnuts.
• Spicy Pumpkin: Keep the chilies seeded for extra heat.
• Gorgonzola Cream: Swap the pecorino cream for gorgonzola dolce.
• Sage Crisp: Fry extra sage leaves until crisp for garnish.
• Pumpkin Seeds: Roasted pumpkin seeds instead of hazelnuts.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days; keep creams separate.
Freezer	Not recommended — cream emulsions break.
Reheating	Warm gently in a skillet with a splash of broth, then re-dress.

A rich, gourmet risotto calls for generous wines:

• Chardonnay (oaked) — Buttery notes echo the cream.
• Lugana — Soft, nutty, and elegant.
• Pinot Nero (Pinot Noir) — Light red with the earthy pumpkin.
• Franciacorta Brut — Bubbles cut through the richness.

Per Serving (about 1¼ cups)
Calories	590
Protein	15 g
Fat	27 g
Carbohydrates	72 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is Delica pumpkin?

A Japanese winter squash with sweet, chestnutty orange flesh — it's become a favorite in Italian kitchens. Butternut or kabocha work as substitutes.

Why coffee powder?

It's a chef's flourish — a pinch adds a dark, roasted depth that makes the pumpkin taste more pumpkin-y. It doesn't taste like coffee.

Can I skip the homemade broth?

Yes — good store-bought vegetable broth works, though you lose the clove-and-peppercorn undertone.

Is the pecorino cream necessary?

It's half the dish — the sharp, salty contrast to the sweet pumpkin. Don't skip it.

Can I make the creams ahead?

Both keep 2-3 days in the fridge. Reheat gently before serving.

• Risotto alla Zucca (Volume 3)
• Risotto ai Fiori di Zucca (Volume 3)
• Risotto del Re (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.