Pumpkin Risotto

This comforting Pumpkin Risotto combines the creamy texture of arborio rice with the rich, earthy flavor of roasted pumpkin, making it a perfect autumn dish. Topped with fresh herbs and a sprinkle of cheese, it's a satisfying vegetarian meal that warms the soul.

Ingredients

• Arborio rice - 1 cup
• Pumpkin (peeled and diced) - 200 grams
• Vegetable broth - 3 cups
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Parmesan cheese (grated) - 50 grams
• Fresh sage (chopped) - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast in the oven for about 20 minutes or until tender and slightly caramelized.
3. In a saucepan, heat the vegetable broth over low heat and keep it warm.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
5. Add the arborio rice to the skillet and stir for 2 minutes until the rice is lightly toasted.
6. Pour in a ladle of warm vegetable broth and stir continuously until the liquid is absorbed.
7. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
8. Once the rice is cooked, gently fold in the roasted pumpkin, grated Parmesan cheese, and chopped sage. Adjust seasoning with salt and pepper.
9. Serve hot, garnished with extra sage and Parmesan if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from pumpkin, which may help boost immune function.
• High in fiber, promoting digestive health.

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