Roasted Pumpkin Risotto
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
637 kcal
-
Course
Side Dish, Main Course
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Cuisine
Italian
Roasted Pumpkin Risotto
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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
- For the Roasted Pumpkin:
- 14 ounces pumpkin peeled and cut into 1 inch cubes, fresh
- 2 tablespoons olive oil
- 1/2 teaspoon salt sea salt
- 2 teaspoons sage chopped
- 2 teaspoons rosemary chopped
- For the Pumpkin Risotto:
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 yellow onion finely chopped, small
- 2 cloves garlic , minced
- 1 1/2 cups arborio rice
- 1 cup white wine dry
- 4 cups chicken broth vegetarian/vegan: use vegetable broth, quality
- 1/2 cup Parmesan Cheese grated
- 1/2 teaspoon kosher salt
- 1/8 teaspoon nutmeg freshly grated
- 1/8 teaspoon black pepper freshly ground
- 2 tablespoons butter unsalted
- Parmesan Cheese freshly grated, for serving
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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