Pumpkin is now in season and one of my favourite uses of pumpkin is to make risotto (traditional Italian rice dish). The pumpkin puree gives the risotto a natural and beautiful golden yellow hue. You can use your any variety of pumpkin for this recipe – my personal favourite is butternut squash (see ingredients’ photos on page two of the recipe) which I find easier to slice than other pumpkins, and it is very sweet!
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Pumpkin Risotto Recipe
- Serves: 3
- Prep: 20 mins
- Cook: 40 mins
You can use any variety of pumpkin for cooking this risotto – my personal favourite is butternut squash! Roasting the pumpkin before cooking brings out the sweetness of the pumpkin.
- 300 grams pumpkin flesh diced
- 8 sage leaves torn by hand to rough pieces
- 1/2 tbsp + 1 tbsp olive oil
- 15 + 30 grams butter
- 1/2 onion finely chopped
- 1 stalk celery halved lengthwise then sliced thinly
- 150 grams unwashed risotto rice such as arborio, Carnaroli or Vialone Nano
- 50 ml dry white wine
- 700 ml warmed chicken stock or vegetable stock
- 30 grams grated parmesan cheese
- 2 tbsp pine nuts
- chopped parsley
- salt and pepper to taste
- Arrange diced pumpkin one layer on roasting tray. Drizzle 1/2 tbsp olive oil and season with salt & pepper. Toss to coat evenly. Scatter sage leaves over pumpkin.
- Baked at pre-heated oven of 200°C (392°F) for 15 minutes, or until the pumpkin is cooked. Reserve 2 tbsp cooked pumpkin for garnishing later.
- When remaining pumpkin has cooled slightly, transfer to blender with 3 tbsp stock. Blend until the pumpkin puree is of a smooth consistency, adding more stock if needed.
- In a heated pan, add 1 tbsp olive oil and 15g butter. Saute the onions and celery on low heat until the onions are soft and translucent, about 5 minutes.
- Turn up the heat and stir in the rice for a minute until nicely coated. Add white wine and wait a few seconds; you will smell the lovely aroma of the wine as it sizzles and evaporates.
- Add the first ladle of hot stock and the pumpkin puree. Stir continuously and simmer until the rice has absorbed most of the stock, then add the next ladle of stock. Continue doing so until the rice is cooked with a slight bite in the middle, about 20 minutes. If you ran out of stock, use hot water.
- Remove the risotto from heat and stir in remaining butter (cubed) and parmesan cheese. Cover with lid and leave the risotto to relax for a few minutes.
- Season with salt (if necessary) and black pepper. Dish risotto onto a serving plate and garnish with diced roasted pumpkin, parsley and pine nuts.
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