Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g butter; 1 tablespoon olive oil; 1 onion; 2 cloves garlic, crushed; 6 mushrooms, sliced; 1 1/2 cups arborio rice; 1 cup diced pumpkin (I use butternut); 3 -4 cups hot stock (chicken or vegetable); 1/2 cup grated parmesan cheese; salt; freshly ground black pepper; 1/2 cup chopped fresh parsley (optional)

Servings: persons

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

1
Heat butter and oil together in a large saucepan or frypan.
2
Gently cook the onion and garlic.
3
Add the rice and cook, stirring until the rice is coated in the oil mix.
4
Cook this about 1 minute.
5
Stir in the pumpkin and mushrooms.
6
Pour over 1 cup of the hot stock.
7
Cook, stirring often until the liquid is almost all absorbed.
8
You don't want the liquid to be boiling in with the rice, just a gentle simmer.
9
Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
10
This takes about 20 minutes.
11
You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
12
Stir in the parmesan cheese,seasoning and parsley.
13
It will go lovely and sticky with the cheese.
14
Serve immediately.

424

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 15 g butter, 1 tablespoon olive oil, 1 onion, 2 cloves garlic, crushed, and more.

Yes, Pumpkin 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.

Pumpkin Risotto

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