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Creamy Pumpkin Risotto (Without butter)

Pumpkin risotto is one of my favourite dishes for the autumn(fall)/winter months. It’s pumpkin season and pretty much everything made with pumpkin and squashes is delicious. Risotto especially is loved by many because of its creaminess, balance of sweet and salty, and the hearty feeling it gives. As delicious as a pumpkin risotto is, making the dish seems difficult for many people specifically the thought of carving a pumpkin. You can familiarise yourself with some of my other risotto recipes such as Banga Risotto and Jollof Risotto. Then continue reading below to see how to easily prepare a pumpkin.

Pumpkin Risotto

How to prepare a whole pumpkin (Kabocha Squash)

Many people struggle with preparing whole pumpkins, especially kabocha squash because of its hard and rough exterior. As tempting as it is to buy already packaged chopped pumpkin, nothing beats making a meal from a fresh whole pumpkin. It’s easier than it seems. Cut the pumpkin in half, and discard the seeds by scooping them out with a spoon. Then drizzle the pumpkin with olive oil and place each half, cut sides down, on a lined oven tray. Place in the oven and bake at 200° Celsius for 40 minutes or until tender. Remove the pumpkin from the oven, and let stand for 10 minutes. The skin and the pulp would have naturally separated and you can pull the skin off with your hands. You could also easily just scoop the pulp with a spoon. Voila! You have a toasted freshly made pumpkin flesh with a depth of caramelised flavour.

You can now make a delicious Pumpkin Risotto using the pulp you just made. Here are the other ingredients you’ll need:

Step 1 – Toast the rice with onions and olive oil

In a large pan with olive oil, saute the onions until slightly brown, then add the Carnaroli rice, stir and toast the rice until translucent.

Step 2 – Splash some wine on the rice and simmer with hot stock/broth

Pour in the white wine, stir and let it evaporate. Start pouring in the hot stock/broth one ladle at a time while stirring continually for about 15 minutes. It is important that the vegetable stock/broth is hot to maintain the cooking temperature.

Step 3 – Bring the pumpkin risotto to life.

Add the previously made pumpkin paste and continue stirring until the rice is cooked (you can add some more stock/broth if it looks dry). Then add the parmesan cheese and give it one last vigorous mixture to boost the creaminess. Serve hot! Topping it with an optional sour cream or plain yoghurt and pumpkin seeds. Enjoy.

Pumpkin Risotto

Pumpkin Risotto

Immaculate Ruému
No ratings yet
Servings 8
Calories 500 kcal

Ingredients
  

  • 1 Whole Pumpkin
  • 700 Carnaroli rice
  • 1 large onions
  • 40 g Extra virgin olive oil
  • 30 cl White wine (about 2 glasses)
  • 3 L Vegetable broth (should be hot)
  • Salt & Black Pepper (to taste)
  • Sour cream or plain yogurt (to serve)
  • Dry Pumpkin seeds (to serve)

Instructions
 

Prepare the Pumpkin

  • Cut the pumpkin in half, discard the seeds and drizzle with olive oil. Place each half, cut sides down, on a lined oven tray. Place in the oven and bake at 200° Celsius for 40 minutes or until tender. Remove the pumpkin from the oven, and let stand for 10 minutes. Remove pulp from the skin, and discard the skin. Place in a food processor, and blend to a smooth paste.

Making the risotto

  • In a large pan with olive oil, saute the onions until slightly brown.
  • Add the carnaroli rice, mixing it with the olive oil and onions. Stir and toast the rice until translucent.
  • Pour in the white wine, stir and simmer until the wine evaporates.
  • Start pouring in the hot stock/broth one ladle at a time while stirring continually for about 15 minutes.
  • Add the pumpkin paste and continue stirring for another 5 minutes (you can add some more stock/broth if it looks dry). Then add the parmesan cheese and give it one last vigorous mixture to boost the creaminess.
  • Serve hot! You can top it with some sour cream or plain yoghurt and pumpkin seeds.

Video

Nutrition

Calories: 500kcal | Carbohydrates: 105g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1505mg | Potassium: 1280mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5443IU | Vitamin C: 43mg | Calcium: 101mg | Iron: 6mg
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Chef Immaculate Ruému

Welcome

I'm Immaculate, a trained chef that enjoys all that encompasses food. Exploring a variety of local international cuisines with the aim of ‘Breaking Global Culinary Boundaries’.

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