Pumpkin Risotto

Pumpkin Risotto Recipe

By Olya Sandstrom Published: September 26, 2016

• Yield: 3 Servings
• Prep: 10 mins
• Cook: 30 mins
• Ready In: 1 hr 25 mins

Easy and delicious, what could be better? The sweetness of the pumpkin balances the wine, parmesan, and thyme. The perfect bright and …

Ingredients

• 300 g pumpkin
• 1 cup 'arborio' rice
• salt, pepper to taste
• bunch of thyme
• garlic powder to taste
• 2 shallots
• 1-2 cloves of garlic
• 2.5 tbsp olive oil
• 5 tbsp butter unsalted
• 4 cups chicken broth or vegetable broth
• 1 tbsp white wine dry
• 80-100 g parmesan grated

Instructions

1. Clean the pumpkin of seeds and fibers and cut into large pieces then brush with olive oil. Put the pumpkin pieces skin-side down in the pan, top with salt and pepper and sprinkle with a little garlic powder. Chop the thyme leaves, use half for risotto and the other half sprinkle on the pumpkin. Cover a baking pan with foil and place in preheated oven at 200'C (395F) for 30 -45 minutes or until the pumpkin is tender. Cool, peel and cut into small cubes.
2. Finely cut the onions and garlic. In a heavy-bottomed skillet heat the 3tbsp butter, 2 tbsp olive oil and fry the onion until soft, 5 -7 minutes on low heat, stirring all the time, then add the garlic and fry for one more minute. Add the rice and fry, stirring for 1 minute, pour the wine and stir until it is absorbed by the rice, about 1 minute.
3. Then, pour in 1 cup of hot chicken broth, stir and cook over high heat for 2 minutes uncovered. When the broth is absorbed into the rice add another cup, the rest of the thyme leaves, reduce heat, cover and simmer for about 20 minutes, stirring occasionally and adding broth as necessary. At the end, season with salt and pepper to taste, add the remaining butter, pumpkin and cheese, stir, cover and let stay for a few minutes.
4. Serve hot, sprinkle with the cheese on top and garnish with thyme.

• Course: Entrée
• Skill Level: Easy

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