← All recipes

🍽️ Creamy Pumpkin Risotto

619 kcal · 30 min · 4 servings

Ingredients

• 1 pumpkin (approx. 800 g, cooking pumpkin e. g. butternut squash)
• 1 onion
• 1 clove of garlic
• 70 g butter
• 500 ml vegetable broth
• 1 pinch saffron
• 300 g risotto rice (e. g. Arborio)
• 250 ml dry white wine
• 80 g freshly grated Parmesan
• 1 tsp salt
• white pepper (from the mill)

Instructions

1. 1. Peel the pumpkin and remove the fibrous inside and seeds.
2. 2. Cut the flesh into approx. 1 cm cubes.
3. 3. Set aside the smaller pieces that result from cubing.
4. 4. Peel the onions and garlic.
5. 5. Finely chop the onions.
6. 6. Melt 20 g of butter in a pot.
7. 7. Sauté half of the onion cubes until translucent.
8. 8. Add the reserved smaller pumpkin pieces and sauté them briefly.
9. 9. Pour in the vegetable broth.
10. 10. Simmer covered for approx. 10 minutes.
11. 11. Remove the pot from the heat.
12. 12. Puree the mixture until smooth.
13. 13. Strain the puree through a sieve.
14. 14. Stir the saffron into the pumpkin mixture.
15. 15. Melt the remaining butter in a larger pot.
16. 16. Sauté the remaining onion cubes until translucent.
17. 17. Press in the garlic and sauté briefly.
18. 18. Add the rice and toss briefly.
19. 19. Pour in the wine.
20. 20. Bring the mixture to a boil.
21. 21. Reduce the liquid uncovered to approx. half.
22. 22. Stir the pumpkin puree into the rice.
23. 23. Let the risotto swell for approx. 15 minutes over low heat, stirring constantly.
24. 24. Add more vegetable broth if needed.
25. 25. Stir in the pumpkin flesh cubes.
26. 26. Simmer for another 10 to 15 minutes.
27. 27. Stir in the grated Parmesan.
28. 28. Season the risotto with salt and pepper.
29. 29. Plate the risotto.
30. 30. Garnish with grated Parmesan if desired and serve.

Nutrition per serving

• kcal: 619
• Protein: 17 g · Fett/Fat: 22 g · Carbs: 77 g