Creamy Roasted Pumpkin Risotto Recipe
A vegetarian European recipe with kaddu (parangikai/ pumpkin) - diced, arborio rice, onion - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok
- 2
For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely
extra virgin olive oil - olive oilsalt and pepper - as per taste - 3
Keep half the roasted pumpkins aside and puree the remaining half
- 4
Once cooked, allow it to cool a little and then puree it in a blender
- 5
Keep the roasted and pureed pumpkin aside
- 6
Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice
arborio rice(1 cup)liter vegetable stock(1) - 7
Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice
arborio rice(1 cup)liter vegetable stock(1) - 8
In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic
onion - finely chopped(1)cloves garlic - chopped(4)extra virgin olive oil - olive oilparsley leaves - a small bunch finely chopped - 9
Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden
onion - finely chopped(1)cloves garlic - chopped(4) - 10
Dont let the onions get brown
onion - finely chopped(1) - 11
Stir in the rice into the onion mixture and stir fry for a couple of minutes
arborio rice(1 cup)onion - finely chopped(1) - 12
Next add in the wine and cook, stirring continously until the wine has evaporated
dry white wine(1/2 cup) - 13
Gradually add in the hot vegetable stock a little at a time to the rice
arborio rice(1 cup)liter vegetable stock(1) - 14
As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice
arborio rice(1 cup)liter vegetable stock(1) - 15
By the end of it, the risotto rice will be tender and have a creamy texture
arborio rice(1 cup)sour cream(1/4 cup) - 16
Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan
arborio rice(1 cup) - 17
Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste
salt and pepper - as per tastesour cream(1/4 cup) - 18
Finally stir in the coarsely pounded black pepper and the chopped parsely
onion - finely chopped(1)cloves garlic - chopped(4)salt and pepper - as per tasteparsley leaves - a small bunch finely chopped - 19
Turn off the heat
- 20
Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl
- 21
Drizzle extra virgin olive oil on top just before serving
extra virgin olive oil - olive oil - 22
You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot
sour cream(1/4 cup)
Rate this recipe
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Creamy Roasted Pumpkin Risotto Recipe
A vegetarian European recipe with kaddu (parangikai/ pumpkin) - diced, arborio rice, onion - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok
- 2
For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely
extra virgin olive oil - olive oilsalt and pepper - as per taste - 3
Keep half the roasted pumpkins aside and puree the remaining half
- 4
Once cooked, allow it to cool a little and then puree it in a blender
- 5
Keep the roasted and pureed pumpkin aside
- 6
Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice
arborio rice(1 cup)liter vegetable stock(1) - 7
Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice
arborio rice(1 cup)liter vegetable stock(1) - 8
In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic
onion - finely chopped(1)cloves garlic - chopped(4)extra virgin olive oil - olive oilparsley leaves - a small bunch finely chopped - 9
Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden
onion - finely chopped(1)cloves garlic - chopped(4) - 10
Dont let the onions get brown
onion - finely chopped(1) - 11
Stir in the rice into the onion mixture and stir fry for a couple of minutes
arborio rice(1 cup)onion - finely chopped(1) - 12
Next add in the wine and cook, stirring continously until the wine has evaporated
dry white wine(1/2 cup) - 13
Gradually add in the hot vegetable stock a little at a time to the rice
arborio rice(1 cup)liter vegetable stock(1) - 14
As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice
arborio rice(1 cup)liter vegetable stock(1) - 15
By the end of it, the risotto rice will be tender and have a creamy texture
arborio rice(1 cup)sour cream(1/4 cup) - 16
Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan
arborio rice(1 cup) - 17
Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste
salt and pepper - as per tastesour cream(1/4 cup) - 18
Finally stir in the coarsely pounded black pepper and the chopped parsely
onion - finely chopped(1)cloves garlic - chopped(4)salt and pepper - as per tasteparsley leaves - a small bunch finely chopped - 19
Turn off the heat
- 20
Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl
- 21
Drizzle extra virgin olive oil on top just before serving
extra virgin olive oil - olive oil - 22
You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot
sour cream(1/4 cup)
Rate this recipe
