Colorful and delicate pumpkin risotto - Recipe Petitchef (2024)

Recipes
Colorful and delicate pumpkin risotto

We are now right in the middle of pumpkin season. Its warm colour and delicate flavour make us feel good. That’s why we suggest preparing a tasty pumpkin risotto, either to serve as a meal for the whole family or to make a big impression at a dinner with friends. The recipe is very simple to make and just takes 40 minutes. You will be serving a first course that will not disappoint your guests' expectations. Try it yourself, follow the recipe step by step and write to us in the comments if you liked our seasonal risotto.

Main Dish

2 servings

10 min

40 min

Easy

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Ingredients

3/4 cup risotto rice
1 cup onions
5 Tbsp parmesan
10 oz pumpkin
1.5 Tbsp butter
2 Tbsp white wine
salt to taste
pepper to taste

Vegetable stock:

water (1 L)
vegetables of your choice (celery, carrot, onion etc.)
salt to taste
2-3 Tbsp olive oil

Materials

2 frying pans
1 knife
1 cutting board
1 wooden spoon
1 saucepan

Preparation

First prepare the vegetable stock with your favourite vegetables (you can also use stock cube). Peel the pumpkin and cut it into slices, then dice. Peel the onion and chop it finely.
Add olive oil and onion to a frying pan and fry for about 4 minutes (stir occasionally to avoid burning). Then place the pumpkin in it and brown it. Cook it for about 20 minutes, adding a ladle of stock as often as needed.
In another pan toast the rice, stirring often for 2 to 3 minutes. Deglaze with white wine and stir frequently as the rice may stick to the pan. When the wine has evaporated, add the rice to the pan with the pumpkin. Mix the ingredients well so that the rice does not stick.
Add one ladle of broth at a time until the rice is cooked. Stir frequently. This will take 15 to 20 minutes cooking, depending on the rice you have decided to use. Add salt and pepper to taste.
When the rice is cooked, take the pan off the heat and start creaming by adding grated Parmesan cheese and butter.
Stir gently and let it rest for a minute before serving.
Pumpkin risotto is ready!

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Observations:

Can I store pumpkin risotto?
Yes. You can store it for a couple of days in the fridge in an airtight food storage container or you can cover the dish with cling film. First heat it up in a pan with some vegetable stock and then stir in some Parmesan cheese.