Pumpkin Risotto

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Pumpkin risotto is a creamy and delicate dish perfect for this fall season, when the pumpkin is the queen of our tables! This recipe is perfectly embodies all the delicious flavors of this vegetable, since it is not covered by any other ingredient, but only enhanced by a small amount of tomato sauce. The pumpkin risotto is a dish that warms the heart and satisfies the palate, perfect for a chilly evening.

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Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Ingredients
 28 oz pumpkin
 1 ½ cups arborio rice
 1 small carrot
 1 celery
 ½ red onion
 3 tbsp olive oil
 2.50 oz butter
 ½ cup tomato sauce
  cup hot milk
 vegetable broth
 grated parmesan cheese
 salt and pepper
 fresh parsley

Directions
1

Clean the pumpkin of the seeds and skin the peel

2

Cut the pumpkin into medium cubes

3

Finely chop the onion, carrot and celery

4

In a pan, melt half the butter over low heat

5

Sautee the onion, carrots and celery until tender

6

Add the pumpkin and half a glass of warm water

7

Let simmer over medium heat for 10 minutes

8

When the water is mostly evaporated add the rice and a pinch of salt

9

Let the rice toast for two to three minutes and then add in some hot water or vegetable broth and mix well

10

Add the tomato sauce and continue cooking and stirring, adding a little water or vegetable broth as you see it evaporating

11

After about 20 minutes
, once the rice is almost cooked, add the hot milk

12

Taste the rice to see if it is well cooked, once it is cooked, season with salt, add in the leftover butter, and stir for a few minutes

13

Turn off heat, add parmesan to taste and mix well

14

Let the risotto rest for two or three minutes and sprinkle with parmesan cheese, garnish with parsley and enjoy!

Ingredients

Ingredients
 28 oz pumpkin
 1 ½ cups arborio rice
 1 small carrot
 1 celery
 ½ red onion
 3 tbsp olive oil
 2.50 oz butter
 ½ cup tomato sauce
  cup hot milk
 vegetable broth
 grated parmesan cheese
 salt and pepper
 fresh parsley

Directions

Directions
1

Clean the pumpkin of the seeds and skin the peel

2

Cut the pumpkin into medium cubes

3

Finely chop the onion, carrot and celery

4

In a pan, melt half the butter over low heat

5

Sautee the onion, carrots and celery until tender

6

Add the pumpkin and half a glass of warm water

7

Let simmer over medium heat for 10 minutes

8

When the water is mostly evaporated add the rice and a pinch of salt

9

Let the rice toast for two to three minutes and then add in some hot water or vegetable broth and mix well

10

Add the tomato sauce and continue cooking and stirring, adding a little water or vegetable broth as you see it evaporating

11

After about 20 minutes
, once the rice is almost cooked, add the hot milk

12

Taste the rice to see if it is well cooked, once it is cooked, season with salt, add in the leftover butter, and stir for a few minutes

13

Turn off heat, add parmesan to taste and mix well

14

Let the risotto rest for two or three minutes and sprinkle with parmesan cheese, garnish with parsley and enjoy!

Pumpkin Risotto