Pumpkin Risotto - Italian Recipe

Name: Pumpkin Risotto - Italian Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 tablespoon extra-virgin olive oil; 500 g pumpkin; 2 shallots; 320 g Carnaroli rice; 60 ml white wine; 1 l vegetable stock; 3 tablespoon butter; 80 g Parmigiano Reggiano cheese; 2 tablespoon fresh parsley; Sea salt & black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
569 kcal
Course
Main Course
Cuisine
Italian

Pumpkin Risotto - Italian Recipe

Yvonne Simmons

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This authentic rich and creamy pumpkin risotto recipe makes a wonderful meal for any occasion, and it's ready in just 20 minutes!

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Ingredients

Servings

2 tablespoon extra-virgin olive oil
500 g pumpkin peeled and cut into small cubes
2 shallots finely minced
320 g Carnaroli rice or Arborio, Vialone Nano
60 ml white wine
1 l vegetable stock or chicken stock
3 tablespoon butter
80 g Parmigiano Reggiano cheese finely grated
2 tablespoon fresh parsley finely chopped
Sea salt & black pepper to taste

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Instructions

Heat a large pot with the extra-virgin olive oil, add the pumpkin and shallots and sauté, stirring often for 7-8 minutes, adding a splash of stock to soften the vegetables.
Transfer the pumpkin and shallots into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
Return the veggies into the pot with the rice and stir all the ingredients together. Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite. Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.

Nutrition Information

Show Details

Calories 569kcal (28%) Carbohydrates 78g (26%) Protein 14g (28%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 36mg (12%) Sodium 1401mg (58%) Potassium 570mg (16%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 11761IU (235%) Vitamin C 15mg (17%) Calcium 277mg (28%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 569 kcal

% Daily Value*

Calories	569kcal	28%
Carbohydrates	78g	26%
Protein	14g	28%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	36mg	12%
Sodium	1401mg	58%
Potassium	570mg	12%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	11761IU	235%
Vitamin C	15mg	17%
Calcium	277mg	28%
Iron	5mg	28%