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)

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

20 minprep

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

Recipe characteristics

Omnivorous Rice dish 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Rice dish

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

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

Rice dry Carnaroli 320 g
Pumpkin peeled and deseeded 600 g
Shallot peeled 100 g
Vegetable stock hot, up to 1,200 g depending on absorption 1200 g
Cream 100 g
White wine 100 g
Parmesan cheese grated 80 g
Butter 30 g
Extra virgin olive oil 10 g roasting and 10 g shallots 20 g
Fresh thyme leaves 2 g
Rosemary chopped leaves 1 g
Parsley chopped 3 g
Black pepper or to taste 0.3 g
Salt only if needed 0.5 g

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Preparation

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Let’s get cooking

Method

Cut the pumpkin into 2 cm cubes. 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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