Pumpkin and asparagus risotto
Discover the perfect blend of fall flavors with this Pumpkin and Asparagus Risotto recipe. Featuring creamy pumpkin, crisp asparagus, savory chicken gravy, and aromatic fresh thyme, this dish is both wholesome and delicious. Ideal for a cozy meal, it combines nutritious vegetables and hearty white rice into a comforting culinary delight. Easy to make and packed with flavor, this risotto will become a new favorite in your recipe collection.
- 14 Mar 2024
- Cook time 50 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Pumpkin and asparagus risotto is a delightful and hearty dish that combines the rich, sweet flavors of pumpkin with the fresh, earthy taste of asparagus. This recipe is perfect for a cozy dinner and brings a burst of seasonal flavors to your table. Not only is it delicious, but it’s also packed with nutrients and simple to make. Let’s dive into how to create this comforting risotto.
Ingredients:
Instructions:
- Dice the pumpkin into small cubes.
- Finely chop the red onions.
- Cut the asparagus into 1-inch pieces.
- Mince the garlic cloves.
- Heat a large skillet or pot over medium heat and lightly coat it with a short spray of cooking spray oil.
- Add the red onions and cook until they are translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the diced pumpkin to the skillet and cook for about 5-7 minutes, stirring occasionally until they start to soften.
- Stir in the asparagus pieces and cook for another 3-4 minutes.
- Add the white rice to the skillet, stirring it with the vegetables for about 2 minutes until the rice is well-coated and begins to look translucent at the edges.
- Stir in the fresh thyme leaves.
- Reduce the heat to medium-low. Begin adding the chicken gravy/broth one cup at a time to the rice mixture. Stir frequently and wait until most of the liquid is absorbed before adding the next cup. This process should take about 18-20 minutes as the rice slowly absorbs the liquid and becomes creamy.
- Taste the risotto to ensure the rice is cooked through but still al dente. The risotto should be creamy, not sticky. If necessary, add a little more broth and cook for a few more minutes until the desired consistency is reached.
- Season with salt and pepper to taste. You may also add grated Parmesan cheese for extra flavor if desired.
- Serve hot, garnished with a few extra thyme leaves and a drizzle of olive oil if desired.
Tips:
- Ensure to dice the pumpkin and onions into small, even pieces for uniform cooking.
- Use fresh asparagus and cut them into bite-sized pieces, removing any tough ends.
- For a richer flavor, you can use homemade chicken gravy or a high-quality store-bought variety.
- When cooking the rice, stir frequently to prevent sticking and to help release the starches, which will give the risotto its creamy texture.
- Feel free to substitute with vegetable broth if you prefer a vegetarian version of this dish.
- Add the garlic towards the end of the initial cooking phase to prevent it from burning and becoming bitter.
- Season with salt and pepper to taste and garnish with additional fresh thyme before serving.
Once you’ve combined all the ingredients and allowed the risotto to reach a creamy consistency, you’ll have a beautifully vibrant dish that is both satisfying and delicious. The combination of tender pumpkin, crisp asparagus, and aromatic thyme makes this risotto a perfect meal for any occasion. Serve hot and enjoy the wonderful blend of flavors in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 850 grams |
| Energy | |
| Calories 970kcal | 39% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 200g | 56% |
| Fiber 9g | 25% |
| Sugar 11g | 11% |
| Fat | |
| Fat 10g | 11% |
| Saturated 2.44g | 8% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 580ug | 64% |
| Choline 66mg | 12% |
| Vitamin B1 1.56mg | 130% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 12mg | 73% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 590ug | 147% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 28% |
| Vitamin E 3.72mg | 25% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 1.01mg | 0% |
| Iron, Fe 14mg | 124% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 460mg | 36% |
| Potassium, K 1270mg | 37% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 1180mg | 79% |
| Zinc, Zn 3.83mg | 35% |
| Water | |
| Water 620g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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