Asparagus And Pumpkin Risotto Recipe

Name: Asparagus And Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g pumpkin (fresh); olive oil; 1 onion (sliced); 350 g arborio rice; 1 sprig fresh rosemary (leaves only); 1 1/2 liters chicken stock (hot, approx amount); 1 garlic clove (large and sliced); 6 -8 asparagus spears (large); 8 asparagus spears (baby); 100 g sheep's cheese (grated); truffle oil (to drizzle); salt (to taste); pepper (freshly ground, to taste)

Servings: persons

400 g pumpkin (fresh)
olive oil
1 onion (sliced)
350 g arborio rice
1 sprig fresh rosemary (leaves only)
1 1/2 liters chicken stock (hot, approx amount)
1 garlic clove (large and sliced)
6 -8 asparagus spears (large)
8 asparagus spears (baby)
100 g sheep's cheese (grated)
truffle oil (to drizzle)
salt (to taste)
pepper (freshly ground, to taste)

1
Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
2
Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
3
Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute.
4
Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender.
5
When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
6
Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.

1153

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g pumpkin (fresh), olive oil, 1 onion (sliced), 350 g arborio rice, and more.

Yes, Asparagus And Pumpkin Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Pumpkin Risotto

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