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Servings: 4
Calories: 413kcal
Equipment
Ingredients
- 3 cups pumpkin cubed
- 1 teaspoon sweet paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup risotto rice arborio
- 3 tablespoons olive oil
- 3 tablespoons margarine
- 2 cloves garlic finely chopped
- ¼ onion finely chopped
- 2 cups vegetable stock
Toppings:
- Olive oil
- Sage leaves
- Almonds
Instructions
- Line the air fryer baking tray with parchment paper. Spread the pumpkin cubes on the tray, drizzle with olive oil and season with paprika, salt and pepper. Roast in the air fryer at 190ºC (370°F) for 18 minutes. Take half of the pumpkin and process with a blender or immersion blender until creamy (you may need to add a bit of water).3 cups pumpkin, 1 teaspoon sweet paprika, 1 tablespoon olive oil, Salt and pepper
- In a skillet, heat olive oil and margarine. Add the chopped garlic and onion and sauté for 1-2 minutes. Add the risotto rice and cook for 2 minutes.3 tablespoons olive oil, 3 tablespoons margarine, 2 cloves garlic, ¼ onion, 1 cup risotto rice
- Stir in the pumpkin cream and mix until fully combined. Gradually add vegetable broth allowing it to absorb before adding more. Stir frequently. This process will take about 20-25 minutes, until the rice is creamy and tender.2 cups vegetable stock
- Top with roasted pumpkin cubes, almonds and fresh sage. Serve and enjoy.Olive oil, Sage leaves, Almonds
Notes
Here are my best tips for making Air Fryer Pumpkin Risotto come out perfectly every time.
- Cut the pumpkin evenly: Aim for uniform cubes so they roast at the same rate and you don't end up with some pieces burnt and others undercooked.
- Don't skip the blending step: Blending half the roasted pumpkin into a cream is what gives the risotto its signature velvety texture. It's worth the extra minute.
- Toast the rice properly: Letting the arborio rice cook for 2 minutes in the oil and margarine before adding any liquid helps develop a nutty depth and keeps the grains from getting mushy.
- Add broth gradually: Never dump all the vegetable broth in at once. Adding it one ladle at a time and stirring frequently is what creates that classic creamy risotto consistency.
- Taste and adjust before topping: Before you add the roasted pumpkin, almonds, and sage, give the risotto a quick taste and adjust salt and pepper to your liking.
- Freeze in portions: Let the risotto cool completely, then divide it into individual freezer-safe portions before freezing so you can thaw only what you need. It keeps well for up to 1 month.
Nutrition
Calories: 413kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 572mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8279IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 3mg
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