Creamy Pumpkin Risotto
Try this super creamy and comforting pumpkin risotto - one of the best comfort foods to warm you up during cold season!
Servings: 4
Calories: 408kcal
Ingredients
- 1 ½ cup Carnaroli or Arborio rice (310 g )
- 1 onion (½ onion for stock + ½ onion for risotto)
- ½ cup white wine
- 1 carrot
- 1 potato
- 2 rosemary sprigs ( 1 for stock, 1 for risotto)
- 1-2 bay leaves
- 6 cups water
- half a stick of butter (50 g)
- 3 cups pumpkin cut in small cubes (450 g)
- ½ cup grated Parmesan (50 g)
- Extra Virgin Olive Oil
Instructions
Prepare Vegetable Stock
- Set aside ½ of the onion and a rosemary sprig (you'll use them later in risotto).
- In a large pot add 6 cups of cold water, peeled carrot and potato, ½ onion, rosemary springs and 1-2 bay leaves. Bring to a boil and let simmer on low heat.1 onion, 1 carrot, 1 potato, 2 rosemary sprigs, 1-2 bay leaves, 6 cups water
Prepare The Pumpkin
- In the meantime prepare the pumpkin. Slice it up and scrape out the seeds and the inner strands, cut into wedges and cut off the skin with a sharp knife. Cut the pumpkin flash into small cubes.
Make Risotto
- In a large skillet add a generous drizzle of olive oil (about ¼ cup) and finely chopped onion. Sautee on medium heat for about 2 minutes.Extra Virgin Olive Oil, 1 onion
- Add pumpkin cubes and a rosemary sprig.Roast pumpkin for 6-7 minutes. If it starts getting too dry add a ladle of vegetable broth that you’re cooking in the pot.3 cups pumpkin cut in small cubes, 2 rosemary sprigs
- By this time pumpkin will soften but still will have a little bite to it.
- Add rice to the pan with pumpkin, mix well until coated with olive oil and pumpkin. In a minute or so the rice will become somewhat translucent, it means it is well toasted.1 ½ cup Carnaroli or Arborio rice
- Add white wine and let evaporate.½ cup white wine
- Lower the heat and add 2 ladlefuls of vegetable broth that by this time is ready to use. Stir with a wooden spoon or spatula.
- Once the rice has absorbed most of the liquid, add another ladleful or two.
- Keep stirring the rice and adding more stock a ladle or two at a time until rice is cooked. It usually takes anytime between 15-20 minutes depending on the variety of rice you use.
- Once rice is cooked turn the heat off.
- Add butter and give everything a nice stir. Add Parmesan cheese. Stir or toss again and let risotto rest for 2-5 minutes before serving.half a stick of butter, ½ cup grated Parmesan
- Serve immediately with more Parmesan cheese to taste.
Notes
NOTE: keep vegetable stock simmering on very low heat while you’re cooking the rice.
Nutrition
Calories: 408kcal | Carbohydrates: 80g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 255mg | Potassium: 701mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10065IU | Vitamin C: 21mg | Calcium: 161mg | Iron: 5mg