Pumpkin Risotto
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
5
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Calories
357 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Pumpkin Risotto
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Pumpkin Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish.
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Ingredients
- ½ pound raw squash (I used butternut squash)
- ½ onion chopped
- 1 tablespoon olive oil
- 1½ cups arborio rice (short grain rice)
- ¼-½ teaspoon salt
- 5 cups broth (homemade or store bought)
- 1½ tablespoons butter
- ¼ cup freshly grated Parmesan cheese
- ¼ cup whole cream
Instructions
- Pre-heat oven to 350 ° (180° celsius)
- Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet, cut side up and bake for approximately 30 minutes or until tender. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
- In a medium to large pan add the olive oil and chopped onion, cook on medium heat until the onion becomes transparent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice, cook for 1 minute, add the broth one cup (250 grams) at a time, wait until the rice absorbs the liquid (but is not completely dry) before adding another cup, stirring almost constantly.
- When the rice is cooked (add a little broth if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add the butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!
Notes
- Homemade pumpkin risotto is best when it's made. When risotto cools, it tightens up and is less creamy and more sticky. If you wish you could add some milk or broth and heat through and serve. Or you could use the leftover to make rice balls.
- I serve it as a main dish because it's very rich and filling. Adding a grilled or roasted vegetable is a good side dish or some crusty bread.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Sodium
230mg
(10%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
5145IU
(103%)
Vitamin C
10.3mg
(11%)
Calcium
88mg
(9%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 230mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5145IU | 103% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 88mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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