🎃 Pumpkin Risotto

Ingredients

• 🍚6.3 oz (180 g), about 1 scant cup Arborio rice
• 🎃10.5 oz (300 g) pumpkin (or butternut squash)
• 🥣3 cups (700 ml) vegetable broth
• 🧀1.8 oz (50 g) Parmesan cheese
• 🧈3 tbsp (40 g) butter
• 🍷1/3 cup (80 ml) white wine
• 🧅2.8 oz (80 g), 1/2 onion onion
• 🌿to taste (2 pinches) rosemary
• 🫒2 tsp (11 ml) olive oil

• Recipes with arborio rice
• Recipes with parmesan cheese
• Recipes with butter
• Recipes with white wine
• Recipes with onion

How to make it, step by step

1. Roast the cubed pumpkin in a 400°F (200°C) oven for 20 minutes until tender. Mash half of it.
2. Sauté the onion in the butter and oil. Add the Arborio rice and toast it for 2 minutes.
3. Pour in the white wine and let it evaporate. Add the mashed pumpkin and the hot broth little by little.
4. Cook for 18 minutes, stirring. Fold in the roasted pumpkin cubes at the end.
5. Off the heat, stir in the butter and Parmesan until creamy (mantecare). Serve with fresh rosemary.