Expand menu
Expand menu

Pumpkin Risotto

bookmark-iconshare-icon
Time40 Min
DifficultyEasy
Serves2

Pumpkin! Now that doesn’t sound very appealing right? Well, this dish might change that. And if you love Pumpkin that’s even better! There’s something so satisfying about Italian cuisine and with this Pumpkin Risotto recipe, we explore another Italian delight. The main ingredients that we would require for this dish are Arborio Rice, commonly known as Risotto Rice and Pumpkin of course. You can ea ... sily get Arborio Rice at your local supermarket. The creaminess of Arborio Rice is to die for and this unique texture and flavour is something that you just can’t find in normal rice and hence, we recommend that you use Arborio Rice for this dish. In case you don’t, you can always order it online. Even if you are an absolute beginner at cooking, you can make this dish rather easily as it is quite easy. Follow the instructions given in the Pumpkin Risotto video and you will do absolutely fine. To add a touch of crunch to the dish, we toast the pumpkin seeds. You can season them if you wish but we will be seasoning the Risotto either way. Veggies including Carrot, Onion, Celery, Thyme and Leeks are sauted until they become translucent which adds to the flavour.in addition to Olive Oil, pepper and garlic. A generous topping of Parmesan Cheese gives the Risotto a nice creamy texture and adds to its richness. Finish off with some chopped Parsley for freshness and toasted Pumpkin seeds to give it a nice crunch.

Nutrition Info. (per serving)

ProteinFatCarbsFibre328 Cal328 Cal328 Cal328 Cal
  • 7gProtein
  • 15gFat
  • 41gCarbs
  • 6gFibre

Ingredients

Dry Grocery

Salt

Salt

1 teaspoon

Arborio Rice(risotto Rice)

Arborio Rice(risotto Rice)

1 cup

Pumpkin Seed

Pumpkin Seed

1 tablespoon

Apple Cider Vinegar

Apple Cider Vinegar

1 teaspoon

Fruits & Vegetables

Onion

Onion

1 unit

Celery

Celery

1 unit

Thyme

Thyme

6 g

Leeks

Leeks

0.25 unit

Carrot-regular

Carrot-regular

0.25 unit

Dairy

Parmesan Cheese

Parmesan Cheese

100 g

Other

Olive Oil

Olive Oil

3 teaspoons

Pepper

Pepper

0.5 teaspoons

Pumpkin

Pumpkin

200 g

Garlic

Garlic

6 pieces

Vegetable Stock

Vegetable Stock

3 cups

Directions
1
Fine chop the onion, leek, half the garlic, carrot and celery. Slice the remaining garlic.
2
Cut the pumpkin into dices. Grate the parmesan cheese. Toast the pumpkin seeds and set aside
3
In a pan heat olive oil. Add chopped veggies and saute till translucent
4
Then add the arborio rice. Saute till toasted. The rice grains should not change colour. Add thyme and mix. Then add apple cider vinegar and mix
5
Add water in 3 parts. Each time giving it a light mix so as to not damage the grains. Do so on a low to medium flame
6
In another pan heat oil and add the diced pumpkin. Add sliced garlic and toss. Add salt and pepper. Saute till the pumpkin cooks through
7
Add this tossed pumpkin to the cooked arborio rice along with parmesan cheese and mix well. Check seasoning
8
Finish risotto with grated parmesan cheese, chopped parsley and toasted pumpkin seeds

Success!

We hope you had fun making it! Enjoy the meal.

Top Searches

Fitness