Risotto alla Zucca profumato al Curry

Pumpkin risotto flavored with Curry

The curry scented pumpkin risotto is a very simple and appetizing recipe that contains all the aromas and flavors of autumn!

Difficulty ⭐ | 25 min. | Doses for 2


  • 1 Shiitake and Curry gourmet cube
  • 160g of brown red rice
  • 250g of pumpkin
  • 1 shallot
  • 50g chopped hazelnuts
  • 1/2 glass of white wine
  • Evo oil to taste
  • Salt to taste

Let's prepare it together!

First let's prepare the broth! Put a pot of water to boil and melt a gourmet shiitake and Curry cube. Meanwhile, clean a clove of pumpkin, cut it into chunks and add them to a pan with the previously chopped shallot. Cook the pumpkin by adding a drizzle of extra virgin olive oil and to help cooking add a ladle of broth.

Now put on the brown rice, we used a faster cooking rice to prepare lunch faster! in a pan, brown the shallot with a tablespoon of extra virgin olive oil, add the rice and toast it for a couple of minutes. Blend with the white wine and continue cooking the risotto, adding the curry broth if necessary.

Once ready, add the pumpkin to the cooking rice and continue adding the broth until the rice is ready. Before serving, add the chopped hazelnuts and whisk the risotto with a tablespoon of extra virgin olive oil and ...

the curry-flavored pumpkin risotto is ready!

Enjoy your meal!

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