A Taste of Fall: Pumpkin Risotto Recipe
Welcome to my kitchen! Today, I'm excited to share a delightful Pumpkin Risotto Recipe. This dish is a celebration of seasonal produce, combining the earthy sweetness of muscat pumpkin with the rich, creamy goodness of risotto.
Equipment
- 1 cooking pan
Ingredients
- 1.8 lb pumpkin, peeled and cut into small cubes 800 g
- 1 1/4 cups risotto rice Arborio or Carnaroli
- 4-5 cups hot vegetable broth
recipe here - 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 1 tsp dried rosemary
- Parmesan cheese for serving
- Fresh sage leaves, chopped, for garnish
- Salt & pepper to taste
Instructions
- In a large pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the cubed muscat pumpkin and sprinkle in the dried rosemary. Sauté the pumpkin until it starts to soften and caramelize, about 5-7 minutes.
- Stir in the risotto rice, ensuring each grain is coated with the olive oil and butter mixture. Let the rice toast for 2-3 minutes, enhancing its nutty flavor and texture.
- Begin adding the hot vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more broth. This gradual process is key to achieving a creamy risotto texture. Continue stirring and adding broth until the rice is tender yet slightly al dente, absorbing the flavors of the pumpkin and seasonings. This should take approximately 18-20 minutes.
- Season with salt and pepper to taste, adjusting according to your preference. Stir in half of the grated Parmesan cheese, letting it melt and enrich the dish. Remove the risotto from the heat, allowing it to rest for a minute or two. This resting period allows the flavors to meld and the risotto to reach the perfect consistency.
- Serve & Enjoy!
Notes
- For an extra layer of texture and a burst of flavor, consider frying sage leaves. In a small skillet, heat a tablespoon of olive oil over medium heat. Carefully place the sage leaves in the hot oil. Fry for about 20-30 seconds on each side or until the leaves turn crisp and slightly darker in color. Transfer the fried sage leaves to a plate lined with paper towels to drain any excess oil. Garnish your Risotto.
Nutrition
Serving: 1portionCalories: 495kcalCarbohydrates: 66gProtein: 10gFat: 14gSaturated Fat: 6gFiber: 6gSugar: 7g
Tried this recipe?Let us know how it was!