Risotto pumpkin, speck, thyme

This evening I prepared a vegetarian stock in order to make some good risotto. I love risotto so much and I am so excited to share my first risotto recipe with you!

For the home-made stock, please click here:


Once the stock is ready, we can move to the risotto.

About the kind of rice you will need for the risotto, my favourites are Carnaroli, Arborio, Acquerello and Vialone nano.

This time I opted for the Arborio, from an Italian brand that I love, Gli Aironi. You can buy this brand at Eataly or on line at Ciao Gusto.


Let’s prepare all the ingredients first.

Peel the pumpkin and cut it in small cubes as well as the speck. Grate the parmigiano reggiano. Peel the onion and cut it in very thin slices. Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the risotto.


Take a large pan, add the extra virgin olive oil and one clove of garlic cut in two halves. Put the pan over low heat. When the garlic turns golden brown add the pumpkin and turn the heat on medium-high. In a couple of minutes the pumpkin will get tender and ready. Turn the heat off. Put the pumpkin in a bowl, without the garlic, and put it aside.


Take a large pot. Add the extra virgin olive oil and the onion. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly. Add the white wine. Once evaporated, add the stock. The stock has to cover the rice – no need to add more. Taste the stock and see if you need to add some more salt to the rice as you might have salted the stock earlier. Turn the heat on low.


Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently. The rice doesn’t have to stick to the pot. You need to add the stock little by little until the rice is cooked the way you like it and stock is absorbed.

I can’t tell you how much stock you will need, you just need to befriend your rice and get to taste it until it is ready. It has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”.

“All’onda” means that you can create waves with the risotto when you stir it in the pot. Actually it is easy. It just requires some practice and calm. If I can, everybody can 😉


When the risotto is ready, turn the heat off.

Now you are ready for the renown “mantecatura” !

The “mantecatura” consists in adding the parmigiano reggiano and the cold butter little by little. Mix until completely melted and blended with the rice. Add the pumpkin cubes and the fresh thyme. Mix one more time. Serve with some speck on top.

Buon appetito !



Recipe for 2 :
– 180 gr Arborio rice
– about 350 gr pumpkin
– 2 cloves of garlic
– 4 tablespoons of extra virgin olive oil for the pan
– 1 white or yellow onion (medium size)
– 4 tablespoons of white wine
– 4 tablespoons of extra virgin olive oil for the pot
– vegetable stock as much as needed
– 40 gr of cold butter
– 80 gr Parmigiano Reggiano
– 50 gr Italian speck
– thyme
– salt



Recipe by Chiara

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