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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
- 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
- Preheat your oven to 200ºC (390°F) and line a baking tray with parchment paper. Spread the pumpkin cubes on the tray, drizzle them with olive oil, and season with paprika, salt, and pepper. Roast for approximately 30 minutes or until the pumpkin is tender and slightly caramelized. Blend half the roasted pumpkin into a creamy puree with a splash of water and set aside the rest for topping.3 cups pumpkin, 1 teaspoon sweet paprika, 1 tablespoon olive oil, Salt and pepper
- Heat olive oil and margarine in a large skillet over medium heat. Add the finely chopped garlic and onion, cooking for 1-2 minutes until they’re soft and fragrant. Stir in the risotto rice, letting it toast for about 2 minutes while stirring to coat the grains.3 tablespoons olive oil, 3 tablespoons margarine, 2 cloves garlic, ¼ onion, 1 cup risotto rice
- Pour in the pumpkin puree and stir it into the rice until fully combined. Begin adding the vegetable stock one ladleful at a time, stirring frequently. Allow the rice to absorb each addition of stock before adding more. Continue this process for 20-25 minutes, or until the rice is tender and the risotto has a creamy consistency.2 cups vegetable stock
- To serve, ladle the risotto into bowls and top with the reserved roasted pumpkin cubes, fresh sage leaves, and chopped almonds. Drizzle with a little olive oil for an extra touch of richness.Olive oil, Sage leaves, Almonds
Notes
- Pumpkin Texture Matters: When you’re blending the pumpkin, make sure it’s creamy but not too watery. This is the base for your risotto’s rich flavor.
- Choose Arborio Rice: Arborio rice is ideal because it absorbs liquid beautifully without turning mushy.
- Keep Stirring: Stirring the risotto often helps release the starch from the rice, which creates that classic creamy risotto texture.
- Go Slow with the Broth: Adding the broth little by little ensures the rice cooks evenly and doesn’t get overly soupy.
- Taste Before Serving: Always check the rice for doneness. It should be creamy but still slightly firm to the bite (al dente).
- Finish Strong: Add a final pinch of salt and pepper after everything is done to make the flavors pop.
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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