Creamy pumpkin risoni with no fuss: a few ingredients, a smooth pumpkin purée, and dinner’s taken care of.

Quick info

  • Servings: 2
  • Prep: 10 minutes
  • Cooking: 20 minutes
  • Tools: air fryer or oven, saucepan, frying pan, immersion blender, bowl, spatula
  • Tip: the pumpkin should be soft before blending, and the finished risoni should stay creamy

Ingredients

  • 260 g (9.2 oz) Delica pumpkin, cut into pieces
  • 160 g (5.6 oz) risoni (orzo pasta)
  • 1 sprig of rosemary or 4 sage leaves
  • 2 garlic cloves (whole or crushed)
  • 3 tablespoons extra virgin olive oil (1 for the pumpkin, 2 for the pan)
  • ½ teaspoon fine salt (for the pumpkin; taste at the end and adjust)
  • 6 turns of the pepper mill (2 on the pumpkin, 2 per plate)
  • to finish: 2 tablespoons grated cheese, or 1 knob of butter (15 g / 0.5 oz), or 2 tablespoons soft cheese (my vegan options: Vemondo grated cheese alternative, plant-based butter or margarine, or Valsoia plant-based spread)

Method

  1. Cook the pumpkin. Put 260 g of chopped Delica pumpkin in a bowl with 1 tablespoon of oil, ½ teaspoon of salt and 2 turns of the pepper mill. Toss well. Cook in an air fryer at 180°C (356°F) for 15–18 minutes, or in the oven at 200°C (392°F) for 20–30 minutes. Blend into a smooth purée.
  2. Get the pasta water ready. Bring a saucepan with 1 L (4.2 cups) of water and 1 level teaspoon of coarse salt to a boil (less than usual, since the pumpkin is already salted).
  3. Flavor the oil. Heat 2 tablespoons of oil in a frying pan with the rosemary or sage and 2 garlic cloves. Let the herbs and garlic flavor the oil, then remove them.
  4. Toast the risoni. Tip 160 g of risoni into the frying pan and toast gently for 30–40 seconds.
  5. Cook like a risotto. Add a ladleful of boiling water and continue cooking, adding more water a little at a time, as you would for a risotto.
  6. Add the pumpkin. When the risoni are almost cooked, stir in the pumpkin purée. Mix well and add a little more water if needed to keep everything creamy. Taste and add a pinch of salt if needed.
  7. Finish. Turn off the heat, stir in your chosen cheese, butter or margarine and mix until smooth and creamy.
  8. Serve. Serve right away and, if you like, add 2 turns of the pepper mill per plate.