Pumpkin and rosemary risotto with cannellini beans

Ingredients

For 1 serving

• Carnaroli rice70 g
• Pumpkin200 g
• Cooked cannellini beans100 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – January

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Meanwhile peel the pumpkin, remove the seeds and strings and cut it into 1 cm dice; peel and finely chop the onion; rinse and drain the cannellini beans.
2. In a saucepan heat the oil over a medium-low heat and fry the onion for 3–4 minutes, until translucent; add the pumpkin and cook for 5 minutes, stirring, until it starts to soften.
3. Turn the heat up to medium, add the rice and toast it for 2 minutes, stirring, until the grains are glossy and hot to the touch.
4. Add a ladleful of hot stock and cook over a medium heat for about 17 minutes, adding one ladleful at a time only when the previous one has been absorbed and stirring often.
5. Halfway through add the cannellini, mashing half of them with a fork: together with the melting pumpkin they give the creaminess instead of butter.
6. When the rice is al dente and the risotto flows softly, turn off the heat, season with salt, add the very finely chopped rosemary and the pepper, stir vigorously for 30 seconds and leave to rest for a minute before serving.