12:36, 25 Aug 2023, author: Ermakova M.

Risotto with pumpkin

Name: Risotto with pumpkin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Muscat pumpkin - 250 g; Rice round for risotto - 200 g; Onion - 1 pc.; Parmesan cheese - 50 g; Butter - 25 g; Olive oil - 1.5 tbsp.; Chicken broth - 0.5 l; Garlic - 1 clove; Salt and ground black pepper - to taste; Provence herb mix - 1 pinch (optional)

Fragrant and very beautiful pumpkin risotto can be prepared with the right rice and the right pumpkin, well, and the right recipe, of course!

Photo source: 123rf.com/profile_margouillat

Pumpkin risotto is a very healthy and satisfying dish, especially if done right and with the right ingredients. Consider all the tips for the recipe and you can easily prepare a delicious dish for lunch or dinner.

We will prepare all the products according to the list. The broth can be used vegetable, meat, chicken, having prepared it in advance. You can make broth from a bouillon cube, if you have nothing against such broth.

Risotto with pumpkin

Кухня: European, ризотто, калории: 128, время приготовления: 00:50

Ингредиенты

Muscat pumpkin - 250 g

Rice round for risotto - 200 g

Onion - 1 pc.

Parmesan cheese - 50 g

Butter - 25 g

Olive oil - 1.5 tbsp.

Chicken broth - 0.5 l

Garlic - 1 clove

Salt and ground black pepper - to taste

Provence herb mix - 1 pinch (optional)

Рецепт

1. Peel the pumpkin, cut the pumpkin pulp into small cubes.

2. Put the chopped pumpkin in a baking dish, you can pre-line it with baking paper or foil. Salt the pumpkin a little, sprinkle with a mixture of Provence herbs and pour 0.5 tbsp. olive oil, mix a little pieces of pumpkin with spices and oil. We level the pieces in one layer and send the pumpkin to the oven preheated to 190 degrees C for 20 minutes.

3. While the pumpkin is baking, let's start cooking the risotto. Peel the onion and garlic and chop finely.

4. Heat the remaining olive oil in a frying pan. Put the garlic and onion in the pan and fry them, stirring, for 5-7 minutes until soft.

5. After that, add rice to the pan. Fry vegetables with rice for another 3-4 minutes until the rice becomes translucent.

6. Now pour one ladle of broth into the pan, make the fire medium.

IMPORTANT: the broth must be hot! We prepare risotto and wait for the broth to be absorbed. Add one ladle of broth again and cook the risotto again, stirring until the broth has evaporated. Repeat the process of adding the broth until the rice is soft on the outside and slightly firm on the inside.

7. Now is the time to take the pumpkin out of the oven and add it to the risotto.

8. Add also butter. Cook the risotto for a couple more minutes until the butter has melted.

9. At the very end of cooking, add Parmesan cheese grated on a fine grater and remove the risotto from the heat.

10. Serve the finished risotto with pumpkin in portions and be sure to be hot!

11. Risotto with pumpkin - it's delicious, healthy, beautiful!

12. Bon appetit!