Community Pick
Pumpkin risotto
"My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!"
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 15 g butter
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic, crushed
- 6 mushrooms, sliced
- 1 1⁄2 cups arborio rice
- 1 cup diced pumpkin (I use butternut)
- 3 -4 cups hot stock (chicken or vegetable)
- 1⁄2 cup grated parmesan cheese
- salt
- freshly ground black pepper
- 1⁄2 cup chopped fresh parsley (optional)
directions
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
Questions & Replies
-
Do I boil the pumpkin?
Reviews
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Creamy tasty risotto, really love the addition of the Parmesan, great flavours, and easy to make too. Thanks for posting. =) -
I prefer to roast the pumpkin to an almost caramelised state and then add to the finished risotto
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This is a good recipe. I am giving it 3 stars because we thought it needed some spices. We added fresh parsley, thyme and rosemary from our garden. The addition of the fresh herbs flavored this dish very nicely. We also used leftover canned pumpkin instead of fresh. Great use for leftover canned pumpkin after recipes that don't use the whole can! -
I made this as a side because DH is a meat and potatoes kind of guy. I got a package of fresh sliced mushrooms from the produce department and just threw the whole thing in. Being December, I wasn't able to use fresh parsley from the garden. I have some that I dried at the end of the season so I just adjusted the amount accordingly and used that. It was just my husband and me tonight. But, we both really enjoyed it. In fact he was hesitant and only took a little at first, but went back for more after trying it. -
I made this risotto last night and it is honestly the best risotto I’ve ever had! It was so well received everyone ate it all and I had to make another batch! Will recommend to everyone and can’t wait to try again.
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Tweaks
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Tried this tonight... it was gorgeous! Had to add another few cups of stock as mine reduced quite quickly and I because added more than the recipe's suggested pumpkin and mushroom quantities - the end result was slightly softer rice (which I quite like anyway). I also added about half a cup of dry sauvignon blanc after initially adding and cooking the rice for about a minute, to give it a beautiful tangy flavour. The only other thing is just before serving I squeeze a generous wedge of lemon over each plate to add some brightness to the dish when hot. Served with crusty sourdough garlic bread (buttered at home), it's just divine!!! Other half who is a meat-eater even enjoyed! Thank you so much, adding this one to my arsenal of go-to vegetarian comfort foods. -
Delicious! I dislike mushrooms so I omitted them from the recipe and added spinach leaves and chorizo instead. Tasted soooo good and received 5 star reactions from those who I begrudgingly shared it with! -
I used butternut squash instead of pumpkin and it turned out great! -
Oh, wow, this was soooo good. Dh usually refuses to eat anything with pumpkin in it but I talked him into taking a bite and he loved it. I was really worried it would be bland and hubby is a really meat guy so I browned some ground sausage and added it at the end. This was so flavorful. Also, I used cilantro instead of parsley as that was what I had on hand. PS - for those that don't know what 15 g of butter is... it's 1 tablespoon...
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Very nice with whichever pumpkin you can find. Easy to make and my son loves it. I added half a cup of dry wine instead of the first cup of stock and worked very well.
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RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!
