Pumpkin Risotto Recipe
roasted mini pumpkin, black trumpet mushrooms, parmesan, Brussels sprout leaves, toasted pepitas
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Ingredients
- 1
Roast the Mini Pumpkin
Preheat your oven to 400°F (200°C). Cut the mini pumpkin in half, scoop out the seeds, and dice the flesh into small cubes. Toss the pumpkin cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes or until tender and caramelized.
- 2
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm, as you'll be adding it to the risotto gradually.
Cooking the Risotto
- 3
Sauté Aromatics
In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped shallot and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- 4
Toast the Rice
Add the Arborio rice to the skillet. Stir for about 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
- 5
Add the Broth Gradually
Start adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 6
Incorporate Vegetables and Cheese
In the last 5 minutes of cooking, add the roasted pumpkin, black trumpet mushrooms, and Brussels sprout leaves to the risotto. Stir to combine. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serving the Dish
- 7
Garnish and Serve
Serve the risotto warm in bowls, garnished with additional grated Parmesan and a sprinkle of toasted pepitas. Enjoy your delicious pumpkin risotto!