Recipe - Pumpkin Risotto for Autumn (352 kcal)

Ingredients:

  • 300g Arborio rice (risotto rice)
  • 500g pumpkin (e.g. Hokkaido pumpkin)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 liter vegetable broth (hot)
  • 2 tablespoons olive oil
  • 50 g grated Parmesan cheese (optional) / vegan hard cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

4 servings | 45 min | 352 kcal

Preparation:

  1. Prepare the pumpkin: Peel the pumpkin, remove the seeds and cut into small cubes.

  2. Heat the olive oil in a large pot. Add the chopped onion and garlic and sauté over medium heat until translucent.

  3. Add the pumpkin cubes and cook for about 5 minutes, stirring occasionally, until lightly browned.

  4. Add the Arborio rice and toast for about 2 minutes, stirring constantly, until it becomes slightly translucent.

  5. Gradually add a ladleful of hot vegetable stock and simmer, stirring constantly, until the liquid is almost completely absorbed by the rice. Then add the next ladleful of stock. Repeat this process until the rice is al dente. This usually takes about 18-20 minutes.

  6. Season with salt and pepper.

  7. Divide the pumpkin risotto among plates, garnish with freshly chopped parsley and Parmesan cheese, and serve.

Bon appetit!

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