Easy Homemade Pumpkin risotto recipe
This easy homemade pumpkin risotto is perfect for lunch and dinner for the upcoming Halloween season. So, follow this recipe and enjoy this healthy and fulfilling pumpkin risotto with your friends and family.
- 2 onion
- 2 cloves of garlic
- 2 tablespoon olive oil
- 1 tablespoon thyme
- 2 stick celery
- 300 g Arborio rice
- 250 g white wine
- 2 tablespoon vegetable stock cube
- 1 l water
- 300 g red kuri squash puree
- 50 g butter
- 100 g Parmesan cheese
- 1 teaspoon salt
Ingredients for pumpkin risotto toppings
- 50 g blue cheese
- 1 teaspoon pumpkin seeds
- 1 teaspoon thyme
- 10 g butter
Heat a saucepan with olive oil and toss chopped onions, thyme, and garlic in the pan. Stir till the onions turn translucent.
Add the arborio rice and white wine to the pan. To combine, stir everything together.
Let the wine evaporate completely, and then add stock, water, and salt to the rice.
Let the rice cook for 15 to 18 minutes. Now, add the pumpkin puree and parmesan cheese to the risotto and mix till everything is well combined. Cook for 5 minutes over low heat.
Finally, serve the pumpkin risotto hot with a topping of blue cheese, pumpkin seeds, thyme, and butter.