VEGETARIAN

Pumpkin Risotto with Pumpkin Pieces

Risotto | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Risotto with Pumpkin Pieces

Ingredients

Pumpkin - 10.6 oz
Vegetable Broth - 3 cups
Olive Oil - 2 tablespoons
Butter - 1.8 oz
Risotto Rice - 1 cup
Lemon Juice - 1 tablespoon
Pumpkin puree - 1½ cups
Asafoetida - a pinch
Salt - to taste
Paprika - to taste
Ground Black Pepper - to taste
Thyme - to taste
Grated Parmesan cheese - 3.5 oz

Step by Step guide

Step 1

Cut the pumpkin into wedges about 1.5–2 cm wide, peel them, and dice. Preheat the oven to 356°F. Place the pumpkin in a large bowl, drizzle with olive oil, sprinkle with spices and salt, and mix with your hands. Line a baking sheet with parchment paper, place the pumpkin on top, and roast for 30 minutes.

Step 2

In a separate deep pot with a thick bottom, sauté the rice in olive oil until transparent. Add the lemon juice and, stirring, evaporate it.

Step 3

Now comes the monotonous work. Pour in 1 cup of hot broth and cook over low heat, stirring constantly—not to prevent the rice from burning, but to ensure it absorbs moisture evenly. The liquid will gradually evaporate and be absorbed by the rice.

Step 4

When the broth is absorbed, add another cup and continue stirring. When the liquid is absorbed again, add the pumpkin puree, salt, and spices. Pour in another cup of hot broth and cook until done. To check for doneness, taste a couple of grains of rice: if they are soft and only the center remains firm, the risotto is almost ready. When the rice mixture becomes thick and homogeneous, turn off the heat and add the butter. This will make the texture creamier.

Step 5

Once the butter is fully absorbed, sprinkle the risotto with finely grated Parmesan cheese. Serve in deep plates. When serving, garnish with pumpkin cubes and thyme.