Pumpkin Risotto With Salmon And Cherry Tomato

Name: Pumpkin Risotto With Salmon And Cherry Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot; 1 leek white part only; 1 pumpkin carved, 300 grams; 1 sauce coriander; 1 stalk celery with leaves; 2 slices salmon; salt to taste; ground black pepper to taste; olive oil to taste; 1 garlic clove unpeeled, slightly crushed; 1 teaspoon beans coriander; 1 teaspoon dried dill; 3 stems fresh thyme; 10 cherry tomatoes; olive oil to taste; 1 onion chopped; 1 bay leaf; 3 stems fresh thyme; 1 tablespoon tomato paste; 1 cup arborio rice; 1 garlic clove minced; 6 3/4 tablespoons white wine; 2 3/8 cups broth pumpkin; 1 1/2 tablespoons butter; 2 tablespoons Parmesan cheese grated; salt to taste; 2 lemon wedges to serve

Servings: persons

1 carrot
1 leek white part only
1 pumpkin carved, 300 grams
1 sauce coriander
1 stalk celery with leaves
2 slices salmon
salt to taste
ground black pepper to taste
olive oil to taste
1 garlic clove unpeeled, slightly crushed
1 teaspoon beans coriander
1 teaspoon dried dill
3 stems fresh thyme
10 cherry tomatoes
olive oil to taste
1 onion chopped
1 bay leaf
3 stems fresh thyme
1 tablespoon tomato paste
1 cup arborio rice
1 garlic clove minced
6 3/4 tablespoons white wine
2 3/8 cups broth pumpkin
1 1/2 tablespoons butter
2 tablespoons Parmesan cheese grated
salt to taste
2 lemon wedges to serve

1
In a pan with salted water, add carrot, leek, 300 grams pumpkin, and celery. Bring to boil, add coriander sauce, and simmer until vegetables are well cooked. Remove the pumpkin and 1 liter of broth. Grind pumpkin and broth in the blender. Set aside.
2
Season the salmon with salt and pepper.
3
Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems. Simmer for a few minutes so herbs release their flavors into the olive oil.
4
Fry the salmon slices on both sides. When half cooked, add the cherry tomatoes.
5
Take care not to over cook the salmon as it will dry out.
6
Heat a pot with a thick bottom with a little bit of olive oil, onion, bay leaf, and thyme stems. Saute until onion is translucent.
7
Add the tomato paste, and stir.
8
Add the rice, and stir for about 1 minute.
9
Add the chopped garlic, the wine, and stir until wine evaporates. Pour in a ladle of pumpkin broth until it evaporates.
10
Repeat this process until the rice is cooked. It may not be necessary to use all the broth.
11
Once cooked, remove from the heat, add the butter and Parmesan cheese. Mix.
12
Serve immediately with salmon and cherry tomatoes, and a lemon wedge.

588

kcal

Calories

Fat

112

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 27 ingredients. The key ingredients include: 1 carrot, 1 leek white part only, 1 pumpkin carved, 300 grams, 1 sauce coriander, and more.

Yes, Pumpkin Risotto With Salmon And Cherry Tomato falls under the Seafood 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!