A perfect blend of creamy texture and the rich, nutty flavor of roasted pumpkin. The pumpkin adds a natural sweetness and mild acidity, pairing beautifully with the rice and hints of parmesan. This risotto works as a main dish or side and can easily be adapted with your favorite spices or vegetables.
Ingredients:
- 300g pumpkin, diced
- 200g risotto rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 750ml vegetable broth (or water)
- 100ml white wine
- 50g grated Parmesan
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley or sage for garnish
Instructions:
Preheat the oven to 200°C. Arrange the pumpkin cubes on a baking tray lined with baking paper, season with salt, and drizzle with olive oil. Roast for about 20-25 minutes until soft and slightly golden.
In a large pot, heat olive oil and butter over medium heat. Sauté the onion until translucent, then add garlic. Stir in the rice and cook for 2-3 minutes. Pour in the wine and stir until evaporated. Gradually add the warm broth, one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. This process continues until the rice becomes creamy. When the rice is almost done, stir in the roasted pumpkin. Mix in the grated Parmesan and season with salt and pepper to taste.
Serve warm, garnished with fresh parsley and extra parmesan. Enjoy!