Foto di Laura Tiozzo

Melara Violin Pumpkin Risotto

Melara Violin Pumpkin Risotto

Ingredients for 4 people

  • 250g Carnaroli rice (PGI) from the Po Delta
  • 300g Melara violin pumpkin
  • 80g golden/yellow onion
  • extra-virgin olive oil
  • Vegetable stock
  • A clove of Polesano white garlic (PDO)
  • Salt, Pepper


Make a light mirepoix with garlic, onion and extra-virgin olive oil, add the rice and leave to cook lightly for 5 minutes; then add the vegetable broth gradually. In the meantime, wash a small pumpkin, cut in half and put in the oven at 200 degrees. After 20 minutes, take the pumpkin out of the oven, remove the pulp from the rind, ready to be crushed and added to the rice before cooking for about 20 minutes. Season with salt and pepper, and serve hot; pan-sautéed sticks of speck can also be added if desired.