Risotto with pumpkin

Risotto with pumpkin

Ingredients

Butternut squash – 250 g

Round rice for risotto – 200 g

Onions – 1 pc.

Parmesan cheese – 50 g

Butter – 25 g

Olive oil – 1.5 tbsp.

Chicken broth – 0.5 l

Garlic – 1 clove

Salt and dark ground pepper - to taste

Provencal herbs mixture – 1 pinch (optional)

• 128 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Pumpkin risotto is a very healthy and satisfying dish, especially if everything is created correctly and from the right ingredients. Follow 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. You can use vegetable, meat, or chicken broth if you prepare it in advance. You can make broth from a bouillon cube if you have nothing against such broth.

Peel the pumpkin and cut the pumpkin pulp into small cubes.

Place the chopped pumpkin in a baking dish; you can line it with baking paper or foil ahead of time. Add a little salt to the pumpkin, sprinkle with a mixture of herbs de Provence and pour in 0.5 tbsp. olive oil, lightly mix the pumpkin pieces with spices and oil. Level the pieces into one layer and place the pumpkin in an oven preheated to 190 degrees C for 20 minutes.

While the pumpkin is baking, start preparing the risotto. Peel the onion and garlic and chop finely.

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

After this, add rice to the pan. Fry the vegetables and rice for another 3-4 minutes until the rice becomes translucent.

Now pour one ladle of broth into the pan and turn the heat to medium.

IMPORTANT: the broth must be hot! Prepare the risotto and wait for the broth to be absorbed. Again add one ladle of broth and cook the risotto again, stirring until the broth has evaporated. Repeat the function of adding broth until the rice becomes soft on the outside and slightly hard on the inside.

Now is the time to remove the pumpkin from the oven and add it to the risotto.

Let's also add butter. Cook the risotto for a few more minutes until the butter has melted.

At the very end of production, add Parmesan cheese grated on a small grater and remove the risotto from the heat.

Serve the finished pumpkin risotto in portions and certainly hot!

Risotto with pumpkin is delicious, healthy, wonderful!

Risotto with pumpkin

Risotto with pumpkin is even less popular compared to traditional risotto or risotto with mushrooms. I suggest you take a closer look at it, it's worth it.

Ingredients for Pumpkin Risotto:

• Rice (Round) – 210 g
• Onions - 80 g
• Parmesan – 50 g
• Butter - 50 g
• Salt - to taste
• Pumpkin – 500 g
• Broth - 2 l
• Dry snow-white wine – 40 ml
• Dark pepper - to taste
• Olive oil - to taste

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Pumpkin Risotto”:

It is better to take round rice, for example arborio. And if you can get carnaroli, it will be even better.

Cut the pumpkin into cubes and add the broth.

Chop the onion and fry it.

Add pumpkin and fry.

Add a little broth and cook the pumpkin, adding broth evenly (as it boils). Until the pumpkin becomes soft. This will take about 20 minutes, depending on your pumpkin.

When the pumpkin becomes soft, fry the rice in an adjacent dry frying pan until translucent. Add wine and evaporate it.

After this, add rice to the pumpkin.

Continue adding broth as it evaporates.
Let's add salt and pepper.

When the rice is ready, add butter, Parmesan and mix well.

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Risotto with pumpkin

In the cool season, as elsewhere in the world, dishes made from new vegetables, often suitable for autumn and winter, are very popular in Italy. Surely the most affordable vegetable is pumpkin. In terms of the abundance of recipes, pumpkin is second only to potatoes. For example, risotto with pumpkin is prepared very often, as is risotto with chicken.

The wealth of options for making pumpkin, and, moreover, multiplied by national traditions, gives an endless, huge number of tasty and light dishes. Pumpkin dishes always turn out colorful, beautiful, and delicious. If risotto is prepared with pumpkin, success is guaranteed.

Porridge with pumpkin, much like risotto, is popular in northern Italy. Pumpkin, along with its beneficial qualities and many vitamins and microelements, has the ability to be amazingly combined with various foods. Think pumpkin porridge, pumpkin pancakes, pumpkin with prunes and nuts. Taking into account that in the north of Italy, rice dishes are the first thing on the menu, making risotto is perhaps a state tradition.

Pumpkin (lat. Cucurbita) is a plant with beautiful and large fruits. From a pumpkin, if you do not take gastronomy into account, you can create a huge number of suitable things: flasks, vessels for food and drink, boxes, cases, tea infuser, lighting fixtures, vases, etc. Check out my risotto recipes.

The history of risotto, like most dishes prepared from this vegetable, is not so interesting and picturesque. Pumpkin was grown by peasants, the poorest part of society, and due to its enormous size, it provided an unrivaled nutrition for farmers. In addition, pumpkin is an indispensable attribute of Helloween, a holiday with roots going back to the ancient history of Europe, and to this day, funnily and noisily celebrated on October 31st all over the world. But they prepare for the holiday for a long time. From time to time, orange risotto is called Halloween risotto.

Ingredients for pumpkin risotto

• Pumpkin 300 g
• Arborio rice 1 cup
• Butter 2 tbsp. l.
• Snow white wine 50 ml
• Parmesan 50 g
• Salt, sugar, vanillin, cinnamon to taste

How to cook risotto with pumpkin

1. For porridge with pumpkin, it is better to take a small and not the sweetest pumpkin. The “Novost” variety is an excellent choice; it can be easily identified by its elongated cylindrical shape, similar to a large zucchini with a spherical expansion in the part where the flower was. The color is orange with pink, or with orange spots or stripes. The brighter the pumpkin, the more attractive the porridge with pumpkin in the end, I understand for myself.

Excellent pumpkin for porridge

Cut the peeled pumpkin into cubes

Fry and poach the pumpkin

Add sugar, vanillin, cinnamon

Arborio rice for pumpkin porridge

Fry pumpkin and rice over medium heat

Cook rice with pumpkin, adding liquid in portions

Risotto with pumpkin

Recipes: 10

1 tbsp.
rice 200 gr.
pumpkin 1 liter of meat, chicken or vegetable broth
70 ml.
dry snow-white wine 1 onion
150 gr. hard cheese with a spicy smell (preferably Parmesan)

11801
• 9
• 15

Kitchen Fairy

• 27 January 2013, 13:51

350 gr.
Arborio rice 400 gr.
pumpkins 200 gr.
gorgonzola 1 large onion
2 cloves garlic
1.2 liters chicken broth

7810
• 35
• 30

byrenka

• 23 May 2012, 13:03

rice – 150 gr.
pumpkin – 100 gr.
onion – 1 pc.
olive oil – 2-3 tbsp.
cinnamon – 1 tsp.
broth – 300 ml.

5907
• 20
• 36

nonna pina

• December 14, 2011, 00:45

pumpkin - 300 g
shallots - 2 pcs.
Short grain rice – 200 g
olive oil – 100 ml.
dry snow-white wine – 80 ml.
chicken broth – 1l

12399
• 40
• 50

fanny

• November 16, 2011, 10:58 pm

400 gr.
pumpkins 2 pcs.
medium leek (white part) 3 tbsp vegetable oil
1.5 l chicken broth
2 sprigs parsley
60 gr. butter

8469
• 37
• 33

Manyusha

• 02 October 2011, 21:36

for risotto:
300 gr.
round rice for risotto, ordinary round rice of the Krasnodar variety is also suitable 1 small onion
70 gr.
butter 60 ml.
espresso (very strong coffee) 700 ml. vegetable broth

6865
• 25
• 41

passion1963

• 12 September 2011, 19:42

500 gr.
pumpkin, 2 tbsp vegetable oil,
1 l vegetable broth,
1 tbsp olive oil,
1 onion
1 tbsp. rice for risotto (arborio)

6331
• 30
• 39

lakshmi – 777

• November 22, 2010, 04:35

pumpkin 450 gr.
cut into cups 50 gr.
risotto cream 20% fat 0.7 tbsp (watery, not thickened)
salt
honey 2 tbsp.
butter as desired

4699
• 28
• 47

fialka1

• 06 March 2009, 15:50

rice (use the Arborio variety, Vialone Nano as a standard) – 200 gr.
pumpkin – 250 gr.
onion – 1 small finely chopped onion
broth (vegetable or chicken) – 600 ml.
grated parmesan
olive oil – 2 tablespoons

5221
• 25
• 34

katerinka.kz

• 14 October 2008, 02:44

chicken fillet-1 breast
pumpkin-300-400 gr.
rice-3/4 tbsp.
tomatoes-3-4 pcs.
onion - 1 head.
green onion

9947
• 23
• 33

nira60

• 12 October 2008, 02:31

Nina and Ulyana Tarasova “And we have cookies!”