Saving at home – Pumpkin and clam risotto


Hi everyone!

Pumpkin and clams risotto is an idea for a seafood first course different from usual.

It is quite simple to prepare, once the bases are cooked (pumpkin cream and clams), you just have to assemble everything.

If you had fish broth, it would be the best, otherwise you can cook it with vegetable broth.

Let’s start:


Ingredients for 4 people: 160 g of Carnaroli or Roma rice – 300 g pumpkin (already cleaned) – 500 g of clams 1 clove of garlic a tablespoon of chopped onion – 20 g of butter – 1 liter of fish or vegetable broth – extra virgin olive oil – parsley – salt


Cut the pumpkin into cubes and put it in a pan with a little salt.

Cover with a lid and cook for 15-20 minutes over low heat, or until the pumpkin has softened.

Transfer to a blender and blend it.

Drain the clams in salted water for a couple of hours, changing the water a couple of times.

In a pan, brown a clove of garlic.

Add the clams and cover with a lid.

When they have opened, turn off those that remain closed, they must be thrown away. 😉 Strain the cooking liquid and keep it aside, shell the clams keeping some with the shell to garnish the risotto.

Now let’s move on to the preparation of the risotto. Melt the butter and brown the onion.

Add the rice and toast it for a minute.

Add the pumpkin cream and the cooking water of the clams.

Stir and add the broth a little at a time, as it is absorbed. Halfway through cooking, taste some salt and consider adding some.

When the rice is cooked (it will take about fifteen minutes) turn off and add the shelled clams.

Serve with a sprinkling of parsley and the whole clams.

Enjoy your meal!

original recipe:


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