Media
Pumpkin risotto
Creamy roast pumpkin risotto with Parmesan and sage.
Key recipe details
15 minprep
45 mincooking
4servings
2.241 kcalwhole recipe
560 kcalper serving
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient.
Recipe characteristics
Vegetarian
Rice
30 to 60 minutes
Spanish
Gluten-free y 8 más Indicative dietary requirements
View full classification 25 etiquetas
Alimentación
Vegetarian
Necesidades alimentarias
Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
RiceMain course
Momento
LunchDinner
Preparación
BakingBoiling
Aparatos
OvenSaucepan
Cocina
SpanishMediterraneanHome-style
Season
Autumn
Ocasión
Weekend
Características
High in calcium
Tiempo total
30 to 60 minutes
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Rice · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice Arborio or Carnaroli 320 g
- Pumpkin 500 g
- Onion 120 g
- Vegetable stock 1000 ml
- White wine 100 ml
- Parmesan cheese 80 g
- Butter 30 g
- Extra virgin olive oil (EVOO) 25 ml
- Sage 5 g
- Salt 4 g
- Pepper 1 g
Method
-
Roast the pumpkin for 25 minutes at 200°C; blend half and reserve the rest diced.
-
Soften onion, toast the rice and evaporate the wine. Add hot stock gradually for 17–18 minutes.
-
Fold in pumpkin purée and cubes; off the heat, beat in butter and Parmesan.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →