Pumpkin risotto

250 g risotto rice (Arborio or Carnaroli) 300 g pumpkin (peeled) 2 tbsp olive oil 1 small onion 700 ml hot vegetable broth 60 ml white wine (¼ cup) 40 g butter (2 tbsp) 50 g grated Parmesan (¼ cup) 1 tsp fresh thyme 1 tsp white wine (at the end) 1 tbsp chopped chives 2 tbsp pumpkin seeds Salt Pepper

Cut the pumpkin into small cubes, drizzle with olive oil, and roast at 190°C for 30 minutes until soft. Blend into a smooth purée.

In a pot, heat the olive oil and sauté the onion until translucent. Add the rice and stir for 1–2 minutes until glossy.

Add the wine and let it evaporate.

Gradually add the hot broth, a little at a time, stirring constantly until absorbed.

When the rice is nearly done (after ~18 minutes), add the pumpkin purée and thyme. Mix well.

Remove from heat, stir in the butter, Parmesan, and 1 tsp of white wine to balance the richness. Mix gently until creamy.

In a small pan, toast the pumpkin seeds for 2–3 minutes until golden.

Serve immediately, garnished with chopped chives and toasted pumpkin seeds.

Do you want me to send you more delicious recipes?

Subscribe and be the first to learn about new recipes and my news!

Pumpkin risotto

Servings

Preperation

Cooking

Waiting

See more recipes:

Risotto alla milanese

Rigatoni with creamy caramelized onion sauce

Pasta with spicy feta sauce

Scallops with butter and fresh salad