Easy

Roasted pumpkin risotto

Name: Roasted pumpkin risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 320 g Rice (dry Carnaroli); 600 g Pumpkin (peeled and deseeded); 100 g Shallot (peeled); 1200 g Vegetable stock (hot, up to 1,200 g depending on absorption); 100 g Cream; 100 g White wine; 80 g Parmesan cheese (grated); 30 g Butter; 20 g Extra virgin olive oil (10 g roasting and 10 g shallots); 2 g Fresh thyme (leaves); 1 g Rosemary (chopped leaves); 3 g Parsley (chopped); 0.3 g Black pepper (or to taste); 0.5 g Salt (only if needed)

Total time1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Cream, Parmesan cheese, Butter. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

Rating Not yet rated

Creamy risotto with roasted pumpkin, thyme and Parmesan, finished with a moderate amount of butter and cream.

Jump to steps

20 minpreparation and possible waiting

45 mincooking

4servings

2.556 kcalwhole recipe

639 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Rice dish 1 to 2 hours Home-style

Allergens

View full classification 25 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleBlenderSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cut the pumpkin into 2 cm cubes.
Preheat the oven to 200°C. Toss with 10 g oil, the thyme and rosemary and roast at 200°C for 25–30 minutes until tender.
Blend half with the cream and reserve the rest as cubes.
Chop the shallots and soften in the remaining 10 g oil for 5 minutes.
Add the rice, stir for 2 minutes and pour in the wine. Reduce for 2 minutes.
Add the hot stock a ladle at a time, stirring frequently and waiting until most is absorbed before adding more. After 12 minutes stir in the pumpkin purée.
Continue for 5–8 minutes, adding stock as needed, until the grains are tender with a slightly firm centre. You may not need all 1,200 g.
Off the heat, stir in the butter, Parmesan and reserved pumpkin cubes. Adjust with the pepper and salt if needed. Rest for 1 minute, add the parsley and serve immediately: it should spread gently on the plate.

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Ingredients

Method

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