Pumpkin risotto is a delicate dish made of rice with a very particular taste, given by its main ingredient, the pumpkin. It can be a great main dish, followed by a side dish and fresh seasonal fruit.
00:45
00:25
00:20
cal 276kcal
Low fat 6g
Low sat-fat 1g
chol Free 0mg
High sodium 907mg
carbs 49g
Serving size 368g Calories from fat 52kcal Fiber 1g Protein 6g Sugar 6g
Ingredients
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7 oz pumpkin (net weight of pulp)
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5 2/3 oz of rice
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1 shallot
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2 sage leaves
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2 thyme sprigs
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4 1/4 cups vegetable broth
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1 tbsp extra virgin olive oil
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1/4 cups dry white wine
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salt
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pepper
Directions
- Wash the pumpkin under running cold water and cut in half. Remove the seeds and filaments with the help of a spoon. Cut into small pieces and peel. Make an half inch cubes out of the pumpkin pieces.
- Peel the shallots and chop finely.
- Wash the sage and thyme leaves. Wrap the thyme sprigs among the sage leaves and tie tightly with kitchen twine.
- Heat the broth.
- In a pot put the oil, the chopped shallots and let it golden gently. Combine pumpkin, a pinch of salt, the aromatic bunch, freshly ground pepper, stir and cook for a couple of minutes on high heat.
- Add the white wine, stir and allow to evaporate.
- Add the rice and toast it a minute, stirring constantly.
- Combine 3-4 ladles of hot broth and set the timer according to the cooking time of the type of rice you are using (usually 15-18 minutes).
- Continue combining the broth as it is absorbed, stirring occasionally, without letting the mixture to dry.
- When cooked, turn off the heat and let stand a minute.
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