Pumpkin Risotto

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Time40 Min
DifficultyEasy
Serves2

Nutrition Info. (per serving)

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

Ingredients

Dry Grocery

  • Salt 1 teaspoon
  • Arborio Rice(risotto Rice) 1 cup
  • Pumpkin Seed 1 tablespoon
  • Apple Cider Vinegar 1 teaspoon

Fruits & Vegetables

  • Onion 1 unit
  • Celery 1 unit
  • Thyme 6 g
  • Leeks 0.25 unit
  • Carrot-regular 0.25 unit

Dairy

  • Parmesan Cheese 100 g

Other

  • Olive Oil 3 teaspoons
  • Pepper 0.5 teaspoons
  • Pumpkin 200 g
  • Garlic 6 pieces
  • Vegetable Stock 3 cups

Directions

1Fine chop the onion, leek, half the garlic, carrot and celery. Slice the remaining garlic.
2Cut the pumpkin into dices. Grate the parmesan cheese. Toast the pumpkin seeds and set aside
3In a pan heat olive oil. Add chopped veggies and saute till translucent
4Then 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
5Add 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
6In another pan heat oil and add the diced pumpkin. Add sliced garlic and toss. Add salt and pepper. Saute till the pumpkin cooks through
7Add this tossed pumpkin to the cooked arborio rice along with parmesan cheese and mix well. Check seasoning
8Finish risotto with grated parmesan cheese, chopped parsley and toasted pumpkin seeds

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

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