Spiced Pumpkin Risotto
recipe

A delicious and creamy spiced pumpkin risotto, perfect for autumn dinners and Halloween celebrations. This risotto combines the sweetness of pumpkin with spices, making it a great pairing with aromatic white wine.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 1 kg pumpkin
- 1 onion
- 2 garlic cloves
- 300 g risotto rice (e.g., Arborio)
- 1 liter vegetable broth
- 150 ml white wine
- 50 g Parmesan cheese
- 2 tbsp olive oil
- 1 tsp nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions:
1. Peel and dice the pumpkin. Finely chop the onion and garlic.
2. Heat the olive oil in a large pot and add the onion and garlic. Sauté until softened.
3. Add the pumpkin cubes and continue sautéing for about 5 minutes.
4. Stir in the risotto rice and mix well. Cook the rice for a few minutes until slightly translucent.
5. Pour in the white wine and stir until it has mostly evaporated.
6. Gradually add the vegetable broth, about 1 ladle at a time, stirring the risotto continuously. Add more broth as the previous amount is absorbed.
7. Continue cooking for about 20 minutes until the rice is al dente and the risotto is creamy.
8. Remove the pot from the heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.
9. Let the risotto rest for a few minutes. Serve with fresh herbs on top.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 60 g
- Fat: 8 g
- Fiber: 5 g

Reviews: 4.51 (1930 reviews) ★★★★★ share