Pumpkin Risotto

A creamy and mild risotto with flavours of pumpkin, parsley and parmesan
Ingredients - Serves 6
  • 1 large (or 300 g) onion, diced
  • 500 g pumpkin, diced
  • 3 cups arborio rice or risotto rice
  • 6-7 cups vegetable stock or water
  • 3 tbsp olive oil
  • 40 g butter
  • 3 tbsp fresh parsley, chopped
  • ΒΌ cup parmesan cheese, grated
  • Salt, to taste
  • Ground black pepper
  1. Heat the oil and butter in a pot. When the butter is fully melted, add the diced onion and pumpkin. Saute till the onions become soft and translucent
  2. Add the rice and cook for 2 minutes. Add half of the stock and let the rice cook. Add more stock in intervals until the rice is fully cooked. Do not stir the rice too often or the grains will not remain intact
  3. Mix in the parsley and parmesan cheese. Season with salt and ground black pepper
  4. Serve hot
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