Creamy pumpkin risotto – A delightful rice dish

Looking for some rice dish ideas? Try this rich and creamy pumpkin risotto recipe. It is loaded with so much flavour and goodness. This creamy pumpkin risotto recipe is not only tasty but also healthy. So, if you have lots of pumpkins at home, this recipe is just what you need to put this veggie to good use.

There are so many reasons why you should increase your pumpkin intake. They are very nutritious and low in calories. They are furthermore very high in vitamin A and loaded with antioxidants. They also boost your immune system. Since pumpkins are low in calories, they also support weight loss.

Once you have mastered the risotto technique, this versatile and quick dish can be adapted with various different ingredients for variety. Unlock a whole variety of new dishes with this risotto technique.

Ready in less than an hour, this recipe will save you some time without compromising on taste. If you have tried this creamy pumpkin risotto recipe, let us know in the comments section of this recipe.

Creamy pumpkin risotto recipe

5 from 1 vote

Recipe by Petrus Madutlela Course: MainCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 1 litre 1 chicken stock, hot

• 600 g 600 pumpkin, chopped into 1 cm chunks

• 2 tablespoons 2 olive oil

• 60 g 60 butter

• 2 cloves 2 garlic, crushed

• 1 small 1 onion, finely chopped

• 300 g 300  arborio (risotto) rice

• 125 ml 125 dry white wine

• 50 g 50 Parmesan cheese, freshly grated

• salt and pepper to taste

Method

• In a pan, heat the stock to boiling point and hold over very low heat.
• Heat the oil and half the butter in a frying pan over gentle heat. Then add the garlic cloves and onion. Cook for about 5 minutes until soft.
• Add the rice, and continue to cook for a few minutes until it’s coated in oil.
• Warm the wine gently before adding it to the rice (cold wine can “shock” the rice, so it may stay hard in the centre). Cook over medium heat until the wine has been absorbed.
• Add the pumpkin or squash and a little more stock, stir occasionally and continue to simmer gently until the stock is absorbed.
• Add more stock a little at a time, allowing it to be absorbed as you go until the pumpkin is soft and the rice is al dente – not too hard. The texture should be creamy.
• Remove from the heat and stir in the remaining butter and the Parmesan.
• Season well with salt and pepper.
• Serve immediately with a sprinkling of chopped chives, charred pumpkin chunks and onion rings.

Notes

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