Pumpkin Risotto: an in-depth guide

Wed, 07 Oct 2026 00:00:00 +0000

Pumpkin Risotto: an in-depth guide

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Carnaroli rice you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Carnaroli rice (min g, max g): g

1. Ingredients

Risotto (saucepan, in order of addition)

Ingredient	Quantity
Delica or Mantovana pumpkin, trimmed raw	650 g
Extra-virgin olive oil (for the base)	25 g (about 2 tbsp)
Shallot, finely chopped (or 1 medium onion per 4 people)	2
Carnaroli rice	320 g
Dry white wine, optional, or see alternatives	120 ml
Hot vegetable stock	1400 ml

Halfway through cooking, fold in the cooked, mashed pumpkin (see method).

Savoury Parmesan and Spinach Parcels

Wed, 30 Sep 2026 00:00:00 +0000

Savoury Parmesan and Spinach Parcels

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Fresh spinach (raw weight) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Fresh spinach (raw weight) (min g, max g): g

1. Ingredients

Filling

Ingredient	Quantity
Fresh spinach (raw weight)	160 g
Firm tofu	125 g
Grated parmesan	75 g
Salt	1 g
Nutmeg	to taste
Garlic	to taste
Extra-virgin olive oil	to taste
Pepper	to taste

Shell

Ingredient	Quantity
Crispy paprika pasta matta	1 batch

2. Method

Get ready (before you start)
Prepare the crispy paprika pasta matta and let it rest, covered, while you make the filling. For 320 g of spinach you can use 300 g of total pasta matta flour (150 g semolina + 150 g type 2).
Filling
Blanch the 160 g fresh spinach (see the note below on the amount of spinach) in water for 1-2 minutes, then drain. Alternatively, chop it into small pieces (do not use whole large leaves), boil for 1 minute in a covered pan with boiling water, then drain the water and sauté for a few minutes in the pan to dry it.
Squeeze the spinach firmly to drain the water well. This step is important: the water left in the spinach then has to be compensated for with breadcrumbs, and it still risks coming out in the oven, soaking the pastry shell and making it tear. Better to spend time squeezing it well now than to fix it later.
Blend the squeezed spinach, the 125 g firm tofu crumbled and squeezed, the 75 g grated parmesan, the garlic, a drizzle of olive oil, a grating of nutmeg and the pepper.
Blend to a thick, smooth cream. Taste and adjust for seasoning and flavour: parmesan already brings plenty of salt and umami, so add the salt only if the taste calls for it, often it is not needed at all.
If the mixture is still too wet, stir in the breadcrumbs. Better to add them a little at a time and check the consistency.
Chill the filling while you roll out the dough: a cold, dry filling holds its shape better and seals without making the shell give way.
Shaping
Divide the pasta matta into balls and roll each into a disc. Place a spoonful of filling in the centre, leaving a generous free border all around. If you like, you can try more creative shapes, as shown in the photos.

In the photo, the sibling variant: savoury sun-dried tomato and paprika parcels.

Parmesan on 🍽️ Recipes & ⚗️ Analysis by Diego

Pumpkin Risotto: an in-depth guide

Pumpkin Risotto: an in-depth guide

1. Ingredients

Risotto (saucepan, in order of addition)

Savoury Parmesan and Spinach Parcels

Savoury Parmesan and Spinach Parcels

1. Ingredients

Filling

Shell

2. Method