Pumpkin Risotto

Ingredients

• Pumpkin1 cup (160 g)
• Rice1/2 cup (100 g)
• Olive Oil1 tablespoon (10 ml)
• Butter1/2 tablespoon (15 g)
• Parmesan Cheese2 tablespoon (10 g)
• Bay Leaves1 count (1 g)
• Nutmeg1 pinch (1 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   You need a cooked pumpkin to save time. If not, peel the pumpkin, dice and place it in a pot filled with boiling water for 10 minutes.

4. 4

   Step 4

   Once the pumpkin is softened, remove, drain and mash.

5. 5

   Step 5

   In a pot, heat the mashed pumpkin with the broth.

6. 6

   Step 6

   In another pot, heat the olive oil with the bay leaf. Once heated, add the rice and stir to avoid burning it.

7. 7

   Step 7

   Gradually add the pumpkin mixture with the hot broth to the rice and stir constantly with a wooden spoon.

8. 8

   Step 8

   Cook for 20 minutes or until the rice is done. Season with nutmeg, salt and pepper.

9. 9

   Step 9

   Once done, remove the bay leaf and add the grated Parmesan cheese and butter.

10. 10

    Step 10

    Mix well and serve. If desired, add chopped basil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.