Wednesday, 29 September 2010

Carluccio's Pumpkin Risotto

I must be feeling better! 

The Lovely Carluccio's

Yesterday I had a delicious lunch out with a friend in Carluccio's. For those who do not know this chain in the UK it is an Italian inspired cafe/restaurant (now only partly owned by Antonio Carluccio the brilliant Italian chef, writer and food critic), which does the most amazing food and has a superb deli on the premises, too. I ate the most delicious pumpkin risotto (Risotto di Zucca) and have been inspired to try and recreate it for Mr Whizz Kid. I found this recipe in one of Antonio's cookery books and think I shall give it a go tonight ... my own pics to come later if it turns out as well!

A Superb Pumpkin Risotto

Risotto di Zucca

Pumpkin Risotto

Taken From "Antonio Carluccio's Vegetables".

"Pumpkin risotto is one of those comforting dishes which can please anybody, including vegetarians (if the chicken stock is replaced by vegetable stock). This specific recipe comes from the kitchen of the Hotel Cipriani in Venice. The chef, Renato Piccolotto, showed me his little secrets which I will now pass on to you. It is a wonderful dish".

Serves 4

600g (1 lb 5 oz) pumpkin flesh, chopped into very small chunks
2 tbsp olive oil
90g (3 1/4 oz) butter
4 sprigs of fresh rosemary, 2 finely chopped, 2 whole
1 garlic clove
1 small onion, finely chopped
300g (10 1/2 oz) carnaroli rice
1 litre (1 3/4 pints) chicken stock, hot
50g (1 3/4 oz) Parmesan cheese, freshly grated
Salt and pepper to taste

"In a pan, heat the oil and a third of the butter, then add the whole sprigs of rosemary, the garlic clove and pumpkin. The pumpkin will automatically exude some liquid and so no water needs to be added. Cook for about 20 minutes or until the pumpkin softens and dissolves. Remove the rosemary sprigs and garlic clove.
In another large pan, heat half the remaining butter and fry the onion gently until soft, then add the rice and fry equally gently, stirring continuously, for a few minutes. Add a little of the hot chicken stock and then the pumpkin mixture. Add more stock gradually until it is all used up and has been absorbed by the rice, stirring from time to time to avoid it sticking to the pan. Take off the heat and beat in the remaining butter and the Parmesan, and sprinkle with chopped rosemary".

Yum Yum

Selection Of  Pumpkins On Sale


  1. Annabelle, I doubt my sanity, reading blogs at 6:45am, but you are posting at 6:15- you must be feeling better, but honestly!!


    Who shouldn't be in bed replying, I need to be at school in 13 minutes to open breakfast club, yikes

  2. Benta ... my husband SNORES ... so I am often up early ... it't either that or smother him!

  3. I love Carluccio's and this recipe looks great!!

  4. I never thought of using pumpkin in risotto before, it looks like a very good comfort food to ofset this cold wet weather we're having at the moment.

    Just received your lovely package.......a truly beautiful pincushion, I am thrilled., I especially love the quilting and the ribbon roses, hope you receive my package soon.
    florrie x


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