Pumpkin And Vegetable Risotto Recipe

Name: Pumpkin And Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped finely; 1 red capsicum, diced; 1/2 cup corn kernel; 1 small carrot, sliced; 1 tablespoon olive oil; 1 cup arborio rice; 3 cups vegetable stock; 1/8 teaspoon fresh ground black pepper; 100 g sun-dried tomatoes; 100 g spinach, washed and chopped; 1 cup cooked pumpkin, diced; 1/4 cup mushroom, sliced; 1 tablespoon parsley, chopped; 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil; 1/4 cup dry white wine (optional); 2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

Servings: persons

1 onion, chopped finely
1 red capsicum, diced
1/2 cup corn kernel
1 small carrot, sliced
1 tablespoon olive oil
1 cup arborio rice
3 cups vegetable stock
1/8 teaspoon fresh ground black pepper
100 g sun-dried tomatoes
100 g spinach, washed and chopped
1 cup cooked pumpkin, diced
1/4 cup mushroom, sliced
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1/4 cup dry white wine (optional)
2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

1
Put pumpkin on to steam before continuing (if not already cooked).
2
Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
3
Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
4
Stir in rice and stir over heat for 1 minute.
5
Add 1 cup of hot stock and black pepper, bring quickly to the boil.
6
Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
7
Stir continuously until rice is tender but firm.
8
Stir in remaining vegetables and herbs, and stir gently till heated through.
9
Garnish with parmesan cheese and/or extra parsley.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 onion, chopped finely, 1 red capsicum, diced, 1/2 cup corn kernel, 1 small carrot, sliced, and more.

Yes, Pumpkin And Vegetable Risotto falls under the General 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.

That's it — enjoy your meal!

Pumpkin And Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions