Delicious roasted pumpkin risotto: A fall flavor explosion!

Preparation time: 15 minutes Cooking time: 55 minutes

Savory roasted pumpkin risotto recipe

Ingredients (Serves 4)

• 1 small pumpkin (around 2 pounds or 900 grams), peeled and chopped into 1-inch cubes.
• 2 tablespoons olive oil.
• 1 yellow onion, finely chopped.
• 2 cloves garlic, minced.
• 1 cup Arborio rice.
• 1/2 cup white wine (120 ml).
• 4 cups chicken broth (950 ml).
• 1/2 cup grated Parmesan cheese.
• 1 teaspoon fresh thyme leaves.
• Salt and pepper to taste.

Method

1. Preheat the oven to 200°C (around 392°F).
2. Arrange the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the pumpkin is tender and lightly browned.
3. While the pumpkin is roasting, heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook until it’s translucent, about 5 minutes.
4. Add the garlic to the saucepan and cook for another minute until it’s fragrant.
5. Add the Arborio rice to the saucepan and stir well to ensure that each grain is coated in oil. Cook for a couple of minutes until the rice becomes translucent.
6. Turn up the heat to medium-high and add the white wine to the saucepan. Stir constantly until the wine has been completely absorbed by the rice.
7. Turn the heat back down to medium and begin adding the chicken broth to the saucepan, one ladle at a time. After each addition, stir constantly until the liquid has been completely absorbed before adding the next ladle. This process should take about 20-25 minutes.
8. Once all the broth has been absorbed and the rice is tender, remove the saucepan from the heat. Stir in the roasted pumpkin, Parmesan cheese, and thyme leaves. Season with more salt and pepper if needed.
9. Serve the risotto immediately while it’s still warm. Enjoy your savory roasted pumpkin risotto!

This dish brings a delightful creamy texture and a unique sweet-savory flavor, a perfect comfort food that fits your busy schedule.

It doesn’t require any complicated techniques, and the ingredients are budget-friendly. Enjoy cooking!

A healthful take on savory roasted pumpkin risotto

To create a healthier version of savory roasted pumpkin risotto, you can start by choosing whole grain rice instead of the traditional Arborio.

Whole grain rice is rich in fiber and has a lower glycemic index. You can also minimize the use of salt by ramping up the flavors with herbs and spices like rosemary and sage.

Instead of cream or cheese to make it creamy, try pureed cauliflower or nutritional yeast.

Storing your savory roasted pumpkin risotto

Once your risotto is ready, it can be refrigerated for up to five days in an airtight container. To reheat it, you can add a little water or broth to prevent it from drying out and warm it over medium heat on the stovetop.

Unfortunately risotto does not freeze well; the rice tends to break down when thawed and lose its characteristic texture.

Complementing your savory roasted pumpkin risotto

Savory roasted pumpkin risotto works beautifully as a standalone dish, but if you’re looking to mix things up, try serving it alongside a simple greens salad with a tangy vinaigrette.

For a well-rounded meal, a glass of crisp white wine like a Sauvignon Blanc pairs perfectly with the rich flavors of this risotto.

If you prefer a non-alcoholic option, a flavored sparkling water can provide that fizzy refreshment.

Saving time on cooking savory roasted pumpkin risotto

The key to saving time on this recipe is preparation and multitasking.

While the pumpkin is roasting, get started on the rice. You can also chop all your ingredients ahead of time and have them ready to add as needed.

Additionally, keep the heat on medium to medium-high, ensuring your broth is simmering and absorbed at a steady rate.

Utilizing leftover savory roasted pumpkin risotto

Leftover pumpkin risotto can be creatively repurposed into another delicious meal.

One of the easiest ways is to make risotto cakes. Just shape the refrigerated risotto into patties and pan-fry them until crisp and golden.

Serve these on top of a bed of salad for a quick lunch or as a sandwich filling.