Pumpkin risotto

Risotto is an ultra comforting dish when temperatures are dropping. Tasty and friendly, this dish always makes a big impression when it arrives on the table. And yet, I do not cook it often because you have to watch its cooking closely. Nevertheless, nothing like a good creamy risotto to brighten the long autumn evenings!

It’s a perfect recipe for gluten free diet and a good way to make the children eat vegetables!

Pumpkin risotto

Ingredients for 4 people

1 pumpkin

2 shallots

140g of risotto rice

1.5l of vegetable stock (approximately)

2 tablespoons of olive oil

40g of Parmesan cheese


Some saffron pistils


Prepare the pumpkin: remove the skin, seeds and detail small cubes in the flesh. Cook in a frying pan with a tablespoon of olive oil until the flesh is tender over low heat, adding some water if needed. Cover and reserve.

Prepare the vegetable stock for the risotto by mixing a stock (vegetables, here) with the boiling water.

In a large saucepan, heat a tablespoon of oil and let sweat the shallots, peeled and minced. Add the risotto rice until it becomes translucent. Add a little of stock and cook over medium heat. The rice should just be covered. Continue stirring with a wooden spoon so that the preparation does not stick to the pan. Once the liquid is evaporated, pour stock again. Repeat the same operation until the rice is tender.

Once the rice is cooked, add grated parmesan cheese and keep some chips for decoration.

Pour the cooked pumpkin in the risotto and mix well. Finish with a touch of pepper and parsley.

Dress the risotto in deep plates or small timbales like here. Arrange some chips of parmesan and saffron.

Enjoy hot with a salad of young shoots salad, for example.

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