Pumpkin Rissotto
Creamy and comforting, pumpkin risotto is a fall favorite that combines tender arborio rice with rich pumpkin puree, savory herbs, and a touch of Parmesan. This hearty dish is perfect for cool nights, offering a delightful balance of flavors and texture.
Equipment
- Large saucepan
- Non-stick pot (optional)
- Ladle
- Grater
Ingredients
- 1 onion
- 1 cup diced pumpkin
- 1 tbsp olive oil
- ½ cup grated parmesan cheese
- ½ cup chopped fresh parseley
- 1½ cup arborio rice
- 2 cloves garlic
- 3 cups hot stock (chicken or vegetable)
- 6 sliced mushrooms
- 15 g butter
Instructions
- In a large saucepan or frypan, heat the butter and oil together.
- Sauté the onion and garlic until softened.
- Add the rice, stirring to coat it evenly in the butter and oil mixture.
- Cook for about a minute.
- Stir in the pumpkin and mushrooms, then pour in 1 cup of the hot stock.
- Simmer gently, stirring occasionally, until the liquid is almost fully absorbed.
- Gradually add the remaining stock, one cup at a time, allowing it to absorb before adding more.
- Stir frequently but you don’t need to hover over the pot if using non-stick.
- This process will take around 20 minutes until the rice is tender.
- Once done, mix in the Parmesan cheese, season with salt and pepper, and sprinkle in the parsley.
- The cheese will make the risotto creamy and slightly sticky.
Notes
- Always use hot stock to prevent slowing the cooking process.