Roasted Pumpkin Risotto

Name: Roasted Pumpkin Risotto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: For the Roasted Pumpkin:; 14 ounces fresh pumpkin; 2 tablespoons olive oil; 1/2 teaspoon sea salt; 2 teaspoons each chopped fresh sage and rosemary; For the Pumpkin Risotto:; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small yellow onion; 2 cloves garlic; 1 1/2 cups arborio rice; 1 cup dry white wine; 4 cups quality chicken broth; 1/2 cup grated Parmesan cheese; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; Freshly grated parmesan for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Calories
637 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Roasted Pumpkin Risotto

Nevaeh Sloan

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Luxuriously creamy with the earthy-sweet flavor of pumpkin, this comfort dish is so perfect for autumn!

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Ingredients

Servings

For the Roasted Pumpkin:
14 ounces fresh pumpkin , peeled and cut into 1 inch cubes
2 tablespoons olive oil
1/2 teaspoon sea salt
2 teaspoons each chopped fresh sage and rosemary
For the Pumpkin Risotto:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion , finely chopped
2 cloves garlic , minced
1 1/2 cups arborio rice
1 cup dry white wine
4 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Freshly grated parmesan for serving

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Instructions

To roast the pumpkin: Preheat the oven to 425F. Place the cubed pumpkin in a bowl, toss with olive oil, a light sprinkle of salt, and a little chopped sage and rosemary. Spread them out in a single layer on a lined baking sheet. Roast the pumpkin for 25-30 minutes or until soft.Transfer to a blender and puree until smooth. Set aside until ready to use. Note: this can be done a day or two in advance to save time (store in the fridge).
Heat the butter and oil in a medium-sized saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the rice and cook for a minute or two to coat the grains in oil. Add the wine and cook until it has been completely absorbed by the rice. Add enough broth to just cover and rice and cook, stirring occasionally, until the broth has been absorbed. Continue adding the broth one ladleful at a time, stirring frequently, waiting to add more until after the broth has been absorbed. Repeat this process until the broth is gone (or add some extra if needed) or until the broth is absorbed and the rice is al dente, i.e. tender but has a good chewy texture. At this point stir in the pumpkin puree and just heat through, do not continue simmering. Then stir in the parmesan, butter, nutmeg, salt and pepper. Spoon into bowls and serve immediately with some shaved Parmesan for garnish.

Nutrition Information

Show Details

Calories 637kcal (32%) Carbohydrates 75g (25%) Protein 15g (30%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 41mg (14%) Sodium 879mg (37%) Potassium 714mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 8907IU (178%) Vitamin C 11mg (12%) Calcium 162mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 637 kcal

% Daily Value*

Calories	637kcal	32%
Carbohydrates	75g	25%
Protein	15g	30%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	41mg	14%
Sodium	879mg	37%
Potassium	714mg	15%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	8907IU	178%
Vitamin C	11mg	12%
Calcium	162mg	16%
Iron	5mg	28%