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Creamy Christmas Risotto with Caramelized Pumpkin and Almond Cream

This risotto combines creamy rice with sweet and tangy pumpkin, almond cream, and a hint of bay leaf for an elegant and delicious dish. It's a beautiful balance of flavors that's surprisingly easy to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Course First Course
Cuisine Italian
Servings 2

Equipment

  • Knife
  • Cutting board
  • Large skillet
  • Large saucepan
  • Wooden spoon

Ingredients
  

  • 1 slice Delicata or other sweet pumpkin about 8 ounces
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 4 tablespoons apple cider vinegar
  • 1 cup Carnaroli or Arborio rice
  • 3 cups hot salted water or vegetable broth
  • 1 tablespoon almond butter 100% almond
  • 2 tablespoons grated Pecorino cheese
  • Pinch of bay leaf powder
  • A few drops of mustard syrup optional
  • Pinch of salt

Instructions

  • Prepare the Pumpkin: Peel the pumpkin and cut it into small cubes. Heat olive oil in a skillet and sauté the pumpkin cubes for 3-4 minutes. Add brown sugar, apple cider vinegar, and a pinch of salt. Cook for another 2-3 minutes, letting the vinegar's aroma fade.
    1 slice Delicata or other sweet pumpkin, 1 tablespoon olive oil, 1 tablespoon brown sugar, 4 tablespoons apple cider vinegar, Pinch of salt
  • Toast the Rice: In a separate saucepan, toast the rice over medium heat for 1-2 minutes until slightly fragrant.
    1 cup Carnaroli or Arborio rice
  • Cook the Risotto: Gradually add the hot salted water or broth, one ladle at a time, stirring continuously until the rice absorbs the liquid. Repeat until the rice is tender but still slightly firm, about 18-20 minutes.
    3 cups hot salted water or vegetable broth
  • Finish the Risotto: Turn off the heat and stir in almond butter and grated Pecorino cheese, mixing until creamy and loose.
    1 tablespoon almond butter, 2 tablespoons grated Pecorino cheese
  • Assemble and Garnish: Plate the risotto, topping it with the prepared pumpkin cubes. Sprinkle a pinch of bay leaf powder and add a few drops of mustard syrup if desired.
    Pinch of bay leaf powder, A few drops of mustard syrup

Notes

If bay leaf powder isn’t available, finely crush dried bay leaves using a mortar and pestle. For a vegetarian version, substitute Pecorino cheese with nutritional yeast.