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Roasted Pumpkin Risotto

This pumpkin risotto combines the rich, caramelized flavor of roasted pumpkin with creamy Arborio rice, simmered slowly in vegetable broth to achieve a velvety texture. The dish is finished with Parmesan, lemon juice, and butter, resulting in a comforting, visually appealing meal with a luscious, slightly al dente bite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g sugar pumpkin peeled and diced
  • 1 tablespoon olive oil for roasting and sautéing
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 750 ml vegetable broth kept warm
  • 1 1/2 cups Arborio rice starchy and creamy
  • 1/4 cup white wine optional, for deglazing
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons butter adds richness
  • 1 tablespoon lemon juice brightens the dish
  • to taste salt and pepper seasoning

Equipment

  • Heavy-bottomed pan
  • Ladle
  • Sharp knife
  • Baking sheet
  • Wooden spoon

Method
 

  1. Preheat the oven to 180°C (350°F). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 25 minutes until caramelized and tender.
  2. While the pumpkin roasts, peel and finely chop the onion and minces the garlic.
  3. Heat a tablespoon of olive oil in a heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the pan and cook for another minute until fragrant.
  5. Meanwhile, warm the vegetable broth in a separate pot and keep it at a gentle simmer.
  6. Once the pumpkin is cool enough to handle, scoop out the flesh and set aside.
  7. Add the Arborio rice to the pan with the onion and garlic, stirring to coat each grain. Cook for about 2 minutes until slightly translucent at the edges.
  8. Pour in the white wine (if using), stirring until nearly evaporated and the pan smells fragrant.
  9. Start adding the warm broth one ladleful at a time, stirring constantly and waiting until most of the liquid is absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente.
  10. Gently fold in the roasted pumpkin flesh, grated Parmesan, butter, and lemon juice. Stir to combine until the risotto is velvety and the ingredients are well incorporated.
  11. Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon for brightness. Serve immediately for the best creamy texture.

Notes

For extra depth, add a pinch of sage or crispy pancetta topping just before serving.