Risotto with Pumpkin
Brighten up the gray and cold autumn days with colorful pumpkin dishes. Alongside the velvety creamy soup, let pumpkin risotto occasionally grace your menu, delighting you with its quick preparation and divine flavor.
Details
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
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1 spoon Oil, olive
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1 spoon Butter, unsalted
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1 piece Onion, raw
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1 pod Garlic, fresh
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350 g Pumpkin, raw
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300 g Rice, white, short grain
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720 ml Soup base, chicken, cube
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25 g Cheese, Parmesan, grated
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1 pinch Spices, nutmeg, ground
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1 pinch Spices, pepper, black
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pieces Vinegar, balsamic
Steps
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Peel the pumpkin and cut it into small cubes. Peel the onion and garlic, then chop them separately.
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In a medium-sized deep pan (you can also use a pot), heat a mixture of oil and butter. Add the onion and sauté for about 5 minutes until it becomes translucent and soft. Be careful not to let the onion brown, so reduce the heat if necessary.
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Add the pumpkin and garlic to the pan. Mix the vegetables well, then cover and simmer for about 5 minutes until the pumpkin softens. Quickly mash the softened pumpkin to create a coarse pumpkin puree.
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Stir in the rice and pour in enough broth to completely cover the rice. Cook until the rice absorbs all the liquid, then add more broth. Stir the rice frequently to prevent it from sticking to the pan. Continue cooking and gradually adding broth for the next 15 to 20 minutes.
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When the rice is properly cooked (still firm to the bite) and there is no excess liquid in the pan, add Parmesan, nutmeg, and pepper. Mix well and adjust seasoning if needed.
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Serve the prepared risotto on plates. Drizzle a little balsamic vinegar on top and sprinkle with grated Parmesan. Serve warm.
Nutrition Information (Per 100g)
- Calories: 186.47 kcal
- Fat: 3.4 g
- Saturated Fat: 1.46 g
- Carbohydrates: 32.78 g
- Sugars: 0.85 g
- Protein: 3.76 g
- Fiber: 0.12 g