Baked Pumpkin Risotto
Originating from Italy, risotto is a staple Italian rice-based dish, enhanced with high-fat butter and Parmigiano Reggiano (or Grana Padano) – two ingredients specific to this dish, without which we would not be talking risotto.
Mostly, I cook a plain risotto with onions and some olive oil, rice, vegetable stock, and at the end I add butter and parmesan. But sometimes I get carried away. I made this risotto recipe with leftover pumpkin puree. The smell from the risotto pot won me over instantly and the taste was simply beyond all expectations.
Creamy, delicate, and beautifully colored, this baked pumpkin risotto was our lunch, served with a glass of rosé wine, just like it deserves! But it works very well for dinner too.
Baked Pumpkin Risotto
Ingredients
- 2 tbsp olive oil
- 1 medium-sized onion
- 1 cup long grain rice
- 1 cup baked pumpkin puree
- 4 cups vegetable stock
- 1/4 cup butter
- 1/2 cup grated Parmesan or to taste
Instructions
- Start by preparing the vegetable stock. Add four cups of boiling water to a heatproof bowl and add one vegetable stock cube.
- Heat the olive oil over medium heat, then add the chopped onion. Sauté the onion until translucent, then add the rice and cook for one minute over medium heat.
- Add the baked pumpkin puree and a teaspoon of salt. Stir.
- Add one third of the vegetable stock, stirring continuously. When the rice has absorbed the liquid, add the second third of the stock and so on until the rice is done. Stir continuously.
- Finally, with the risotto still on the heat, add the butter. Once the butter has melted, stir in the grated Parmesan.
- Serve garnished with fresh basil/amber leaves and grate Parmesan cheese on top.
- Serve with a glass of rosé or white wine. Enjoy!
Notes
Related: Strawberry Risotto
Related: Beetroot Risotto with Gorgonzola
Related: Asparagus Risotto with Prosecco
Related: Risotto with Peas, Valerian and Prawns
Related: Risotto Cacio e Pepe
Related: Risotto with Italian Veal Sausage
