Pumpkin Risotto - Italian Recipe
Servings: 4
Calories: 569kcal
This authentic rich and creamy pumpkin risotto recipe makes a wonderful meal for any occasion, and it's ready in just 20 minutes!
Print Recipe
Ingredients
- 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
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
Calories: 569kcal | Carbohydrates: 78g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1401mg | Potassium: 570mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11761IU | Vitamin C: 15mg | Calcium: 277mg | Iron: 5mg