Ingredients (x 4)

  • 1 Hokkaido pumpkin
  • 120 cl vegetable broth
  • 2 onions
  • 1 celery stalk
  • 10 sage leaves
  • 3 tablespoons olive oil
  • 360 g Arborio rice (Riso Scotti)
  • Lemon juice
  • 140 g grated Parmigiano Reggiano
  • Freshly ground black pepper, to taste
  • Salt, to taste

Preparation

Cut the pumpkin into six pieces. Remove the seeds and the center. Place it on a baking tray lined with parchment paper. Season with oil, salt, and pepper. Roast at 200 °C for 30 minutes. Let it cool, then scoop out the flesh and blend it, adding water if needed for a smoother consistency.

Bring the vegetable broth to a boil in a separate pot. Peel and finely chop the onions. Chop the celery and sage. Heat the oil in a large pot. Sauté the onion, celery, and sage until soft and fragrant. Add the rice and toast it until translucent. Gradually add the hot broth, stirring continuously. Stir in the pumpkin purée and mix well. Add the lemon juice. Gratethe Parmigiano at the end of cooking to combine and make it creamy. Season with black pepper.

Serve and enjoy!