Creamy Pumpkin Risotto

Ingredients

• 1 small pumpkin, peeled, seeded, and diced (about 2 cups/400g) 1 small pumpkin, peeled, seeded, and diced (about 2 cups/400g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 ½ cups (300g) Arborio rice 1 ½ cups (300g) Arborio rice
• ½ cup (120ml) dry white wine ½ cup (120ml) dry white wine
• 4 cups (960ml) vegetable broth, warmed 4 cups (960ml) vegetable broth, warmed
• ½ cup (50g) grated Parmesan cheese ½ cup (50g) grated Parmesan cheese
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process for about 15-20 minutes, or until the rice is cooked al dente.
5. 5.
   In a separate pan, heat the butter over medium heat. Add the diced pumpkin and cook until it becomes tender, about 10 minutes.
6. 6.
   Mash half of the cooked pumpkin with a fork or potato masher, leaving the other half in small chunks.
7. 7.
   Add the mashed and chunky pumpkin to the risotto, along with the grated Parmesan cheese, dried thyme, and ground nutmeg. Stir well to combine.
8. 8.
   Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Garnish with fresh chopped parsley and serve hot.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a small pumpkin that is firm and has a vibrant orange color. This will ensure a sweet and flavorful addition to the risotto.
• Arborio rice — Rinse the rice before cooking to remove excess starch, which will help achieve the desired creamy texture in the risotto.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid pre-packaged grated cheese, as it may contain additives that can affect the taste and texture of the dish.
• Thyme — If you prefer a stronger thyme flavor, you can use fresh thyme leaves instead of dried thyme. Simply add them during the cooking process and adjust the quantity to your taste.
• Nutmeg — Grate fresh nutmeg for a more intense and aromatic flavor. It pairs beautifully with the pumpkin and adds depth to the dish.

Tips & Tricks

• To enhance the creaminess of the risotto, stir in an additional tablespoon of butter or a splash of heavy cream before serving.
• For a more pronounced pumpkin flavor, roast the diced pumpkin in the oven before adding it to the risotto. This will intensify its natural sweetness.
• Experiment with different herbs and spices to customize the flavor profile of the risotto. Sage, rosemary, or cinnamon can add interesting twists to the dish.
• If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
• Leftover risotto can be transformed into delicious arancini (risotto balls). Simply shape the cold risotto into balls, coat them in breadcrumbs, and deep-fry until golden brown.

Serving advice

Serve the creamy pumpkin risotto as a main course, accompanied by a fresh green salad or roasted vegetables. It pairs well with a glass of crisp white wine, such as Pinot Grigio or Chardonnay.

Presentation advice

For an elegant presentation, garnish each serving of risotto with a sprinkle of grated Parmesan cheese and a sprig of fresh thyme. Serve it in individual bowls or on a large platter, allowing the vibrant orange color of the pumpkin to shine through.