Melon risotto

Melon risotto can be prepared in the same way as butternut squash or pumpkin risotto. Substituting the traditional wine in a risotto with brandy gives this recipe a more interesting taste.


1 c rice (dry weight, Arborio or risotto rice)
1 melon (small, diced)
1 onion (small, finely chopped)
1⁄2 c cream (light cream, single cream)
4 c broth (vegetable broth)
4 T brandy
4 T cheese (grated Parmesan cheese)
1 T chives (fresh chives, finely chopped)
1 T butter
  seasoning (salt and white pepper to taste)


  1. In a saucepan, heat vegetable stock up to boiling point.
  2. On a low heat, melt butter in a pan and sauté the onion until translucent, 4-5 minutes. Add brandy and cook until evaporated.
  3. Add half of the melon and mix carefully. Add a little of the boiling broth and cook slowly for 10 minutes, adding more broth as it is absorbed.
  4. Add the other half of the melon, and cook for 6-8 minutes more then season, stir in cream, Parmesan cheese (it will melt) and chopped chives.
  5. Cover and let the risotto stand for 5-10 minutes before serving.
  6. If you are fond of pepper, black pepper is recommended for this recipe. Sprinkle some over the rice when cooked.
Total time
35 minutes
Cooking time
Preparation time
4 servings


Not a surprise if this risotto tastes slightly sweet. A little ground black pepper will balance the flavor.


Italian cuisine

moderate, simmer
rice, appetizers, side dishes
Italian food recipes
Food in Italy