Pumpkin Risotto
A colourful, seasonal, and creamy dish made with just a handful of ingredients. This is a great recipe to make from scratch by roasting the pumpkin before adding it to the risotto, but it's also perfect for using up any roasted pumpkin or other root vegetable leftovers.
Substitutes:
- No pumpkin? Use roasted root vegetable leftovers instead. Any squash or a mix of carrot and parsnips for exemple.
- No onion? Use shallot instead.
- No garlic? Use ½ tsp garlic powder or do without.
- No white wine? Try with beer or cider instead. Both pair well with pumpkin.
- No parmesan? Use any cheese you like such as cheddar, light blue cheese
- Vegan? Use vegan and cheese alternatives.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 3
Ingredients:
1 Pumpkin (medium size)
170 g Risotto rice
3 tbsp Olive oil
1 tbsp Unsalted butter
1 Onion (chopped )
1 Garlic clove (chopped )
150 ml white wine
700 ml Vegetable stock
6 tbsp Parmesan (grated )
Salt & pepper
Recipe:
- Preheat the oven to 210 C/190 c fan/gas mark 7. Cut the pumpkin in half and remove the seeds. Add the pumpkin cut side up to a baking dish, drizzle with 1 tbsp olive oil and season with a generous pinch of both salt and pepper. Roast for 30-40 minutes, or until the flesh is cooked. If you want to save time, cook the pumpkin in the airfryer at 190 C for 20 minutes, or until the flesh is soft.
- In the meantime, chop the onion and garlic, and start cooking the risotto. Place a large frying pan over a medium heat. Add the olive oil and butter. Saute the onion and garlic until fragrant, about 3-4 minutes. Season with salt and pepper.
- Add the risotto rice and stir until everything is well coated. Deglaze with the white wine and cook for 1 minute to allow the alcohol to evaporate.
- Add a ladleful of stock at a time, stirring constantly until it’s almost fully absorbed by the rice. Continue cooking for 15–20 minutes, or until the rice is just al dente, then add the pumpkin flesh to the pan. Keep adding stock until the rice is fully cooked, then remove from the heat.
- Add the cheese and stir well until the risotto is creamy. Season to taste, then divide into bowls and garnish with pan-fried mushrooms, if desired.
How to store
Store in an airtight container, in the fridge, for up to 3 days. The risotto will thicken as it cools down; to reheat add a splash of water to the pan to help loosen it up.
