0 from 3 votes
Roasted Pumpkin Risotto
Luxuriously creamy with the earthy-sweet flavor of pumpkin, this comfort dish is so perfect for autumn!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 637 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.