Pumpkin risotto

Name: Pumpkin risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 (approx,
Ingredients: 12 oz pumpkin; 1 onion; 1 clove garlic; 1 tablespoon olive oil; 1 tbsp butter; 1 ½ cups arborio rice; 3 cups light stock; ¾ cup freshly grated parmesan; 1 pinch nutmeg; 1 pinch pepper; 1 teaspoon aged balsamic vinegar

User Reviews

4.9

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
3 (approx,
Calories
556 kcal
Course
Main Course
Cuisine
Italian

Pumpkin risotto

Sasha Velasquez

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Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!

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Ingredients

Servings

12 oz pumpkin (peeled & de-seeded weight), or red kuri/butternut/honeynut squash
1 onion (small/med)
1 clove garlic
1 tablespoon olive oil
1 tbsp butter
1 ½ cups arborio rice
3 cups light stock (vegetable or chicken if you don't need it to be vegetarian)
¾ cup freshly grated parmesan lightly packed, approx
1 pinch nutmeg
1 pinch pepper
1 teaspoon aged balsamic vinegar approx, to serve

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Instructions

Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.

Notes

As mentioned above, I used red kabocha squash which worked very well. Red kuri, butternut or buttercup would be a great alternative, or pie pumpkin.

Nutrition Information

Show Details

Calories 556kcal (28%) Carbohydrates 94g (31%) Protein 16g (32%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 18mg (6%) Sodium 236mg (10%) Potassium 718mg (21%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 9844IU (197%) Vitamin C 13mg (14%) Calcium 134mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 3(approx,

Amount Per Serving

Calories 556 kcal

% Daily Value*

Calories	556kcal	28%
Carbohydrates	94g	31%
Protein	16g	32%
Fat	13g	20%
Saturated Fat	5g	25%
Cholesterol	18mg	6%
Sodium	236mg	10%
Potassium	718mg	15%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	9844IU	197%
Vitamin C	13mg	14%
Calcium	134mg	13%
Iron	6mg	33%