Creamy Butternut Pumpkin Risotto

Name: Creamy Butternut Pumpkin Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1/2 butternut pumpkin; 0,5 l vegetable broth; cooking oil; 1 medium shallot; 2 garlic cloves; 1/2 dcl white wine; handfull oyster mushrooms or poplar (optional); 130 arborio rice; 0,5 l vegetable broth; 1 Tbsp dry sage; pinch salt; pepper to taste; 20g butter, optional; 20g gratted parmigiano reggiano; pumpkin oil, drizzle; 10g pumpkin seeds or pinenuts; 20g shaved parmigiano reggiano

14 steps

Prep:15minCook:20min

Creamy vegetarian-friendly, autumny comforting yet elegant dish. This recipe explains the basic risotto method, but the options are very versatile. For starters, you can choose from a variety of pumpkins, you don't have to go with the butternut... You can also make it with chicken, mushrooms, chicken and mushrooms, beetroot... The method is basically the same! You just have to decide if you want it to be smooth and do the puree, or you like to have "chunks" in it...

Updated at: Thu, 17 Aug 2023 12:02:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories558.6 kcal (28%)

Total Fat19.9 g (28%)

Carbs79.1 g (30%)

Sugars6 g (7%)

Protein14.2 g (28%)

Sodium1227.5 mg (61%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Preparing the Pumpkin puree

Step 1

Peel and slice the butternut into small pieces.

Step 2

Cook around 30 min in smaller amount of vegetable soup - just enough to almost cover the pumpkin.

Pot

Step 3

Puree the pumpkin alone, adding some soup it was cooked in only if necessary to make puree. NOTE: You can make the pumpkin pure ahead of time or use the leftovers few days later, just make sure it's warmed out before use in order not to cool down the risotto.

Cooking the Risotto base

Step 4

Bring stock to the boil and keep it warm during the whole process of making the risoto on stove.

Step 5

Saute the shallots over the medium heat for around 5 min and add crushed garlic.

Frying Pan

Step 6

Optional: Add mushrooms - poplar and oyster, or any of your choice, just make sure not to overdo it since pumpkin should remain the star of the show.

Step 7

Add washed rice and saute for a 1-2 min.

Step 8

Add wine and saute some more, until the liquid is reduced.

Step 9

Keep adding the stock to the risotto one ladle at a time as the rice is soaking it in. This should take around 10 minutes. NOTE: You might not use up all the prepared stock.

Step 10

When the rice is 60% cooked, add the pumpkin puree - around half to 2/3 the amount of the risotto.

Step 11

Add sage herb and mix.

Step 12

Keep cooking the risotto until al dente. This should take additional 5 minutes. NOTE: Take into account that rice will continue slowly cooking before serving and soak up some additional liquid.

Step 13

Add grated parmesan and butter and stir to combine.