Pumpkin risotto dessert

Course Dessert
Cuisine Italian
Servings 6 pax



  • 1 piece medium pumpkin or winter squash
  • 100 grams apple mostarda
  • 50 grams crushed amaretti


  • extra-virgin olive oil
  • 500 grams Risotto rice preferably Vialone Nano
  • 1 liter freshly squeezed orange juice
  • 200 grams pumpkin purée
  • toasted almonds Sliced
  • to taste Candied orange purée
  • to taste Melted dark chocolate 75%
  • to garnish toasted almonds Sliced
  • to garnish Blackened orange

Candied orange peel

  • 2 pieces oranges
  • 235 gram granulated sugar
  • 250 gram water


pumpkin purée.

  • Heat the oven to 80°C. Split the pumpkin in half, and scrape out the seeds and strings from the center (your yield should be about 1 kilogram. Peel the pumpkin halves, then cut into rough 3-centimeter cubes. Spread the pumpkin cubes on a rimmed baking sheet, and place in the oven. Bake at least eight hours or overnight, until the pumpkin is as smooth as custard..
  • Transfer the flesh to a blender, add the apple mostarda and the crushed amaretti, and process until very smooth. Transfer the purée to an airtight container, and refrigerate for up to four days


  • Heat a small splash of olive oil in a medium-high skillet over medium heat. Add the rice and cook, stirring until lightly toasted and fragrant.
  • Reduce the heat to medium-low, and pour in a splash of water to cool down the pan quickly. Stir until the water is almost evaporated, then pour in 100 milliliters of the orange juice, stirring until the orange juice is almost evaporated.
  • Continue adding orange juice in 100-milliliter increments, cooking and stirring constantly. Wait until each batch is almost evaporated before adding the next. Continue until all the juice is added and the rice is al dente. Stir in the pumpkin purée, then remove the skillet from the heat. Drizzle in some olive oil and a splash of water to help create a smooth sauce.

Candied orange peel

  • Using a vegetable peeler, remove wide strips of zest from the oranges. Place the strips on a cutting board, and thinly slice lengthwise to form matchstick-size pieces. Place the zest strips in a small saucepan with the granulated sugar and water, and stir to combine. Place the pan over medium-high heat, and bring to a boil, stirring until the sugar dissolves. As soon as the syrup comes to a full boil, remove the pan from the heat, pour the syrup and zest into a glass jar, and cover with the lid. Let the syrup and zest cool to room temperature, then refrigerate overnight. The zest will keep in the refrigerator for up to one month (or up to one year if unopened).

Candied Orange Purée

  • Make the candied orange peel. Place the orange strips in a blender and process, pouring in just enough syrup as needed, until the purée is smooth and thick. Transfer the purée to an airtight container, and refrigerate for up to one week.


  • Pipe or spoon small dollops of candied orange purée on the bottom of a serving plate. Spoon the risotto over the dollops (enough to cover them). Drizzle the risotto with the melted chocolate and sprinkle with almonds. Using a microplane grater, lightly grate the blackened orange over the risotto to serve.
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