Pumpkin and basil risotto
Indulge in the creamy and savory flavors of this Pumpkin and Basil Risotto recipe! Made with tender pumpkin, aromatic basil, and a blend of Parmesan and mozzarella cheeses, this dish is perfect for cozy dinners. Enhanced with a splash of white wine and the richness of chicken gravy, it's an irresistible Italian-inspired meal that's easy to prepare and utterly delicious.
- 06 Mar 2025
- Cook time 60 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Pumpkin and basil risotto is a comforting and flavorful dish that combines the creamy texture of Arborio rice with the rich taste of pumpkin and the fragrant aroma of fresh basil. This dish is perfect for fall when pumpkins are in season, but can be enjoyed year-round as a cozy and satisfying meal.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the cubed pumpkin evenly on a baking sheet.
- Drizzle 1 tbsp of olive oil over the pumpkin and toss to coat.
- Roast in the oven for about 20-25 minutes or until the pumpkin is tender and slightly caramelized. Remove from oven and set aside.
- In a small saucepan, warm the chicken gravy over medium heat. Keep it warm on low heat as you prepare the risotto.
- In a large, heavy-bottomed pan, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the finely chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
4. Cook the Rice:
- Add the white rice to the pan, stirring to coat the grains in the oil and onion mixture. Cook for 2-3 minutes until the rice is somewhat translucent around the edges.
5. Deglaze with Wine:
- Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.
- Begin adding the warm chicken gravy one ladleful at a time, stirring frequently.
- Wait until each addition is mostly absorbed before adding the next ladleful of gravy.
- Continue adding gravy and stirring until the rice is creamy and cooked to al dente. This process should take about 18-20 minutes.
- Gently fold the roasted pumpkin cubes into the risotto, being careful not to mash them too much.
- Stir in the grated Parmesan cheese until melted and fully incorporated into the risotto.
- Add the chopped basil leaves and stir to combine. Taste and adjust seasoning if needed (salt, pepper).
- Serve the risotto hot, topped with diced mozzarella cheese to add a creamy, melty texture. Garnish with additional basil leaves if desired.
Tips:
- Use fresh pumpkin for the best flavor, but canned pumpkin puree can be a convenient alternative.
- Arborio rice is ideal for risotto due to its high starch content, which provides a creamy texture.
- Stirring continuously helps release the starches from the rice, creating a creamy consistency.
- Add the broth gradually, allowing the rice to absorb the liquid slowly for even cooking.
- Taste the risotto before serving and adjust the seasoning with salt and pepper as needed.
- For a richer flavor, use homemade chicken gravy or broth.
This pumpkin and basil risotto is a delightful combination of creamy rice, sweet pumpkin, and fresh basil. It's a versatile dish that can be served as a main course or a side dish. With its vibrant colors and rich flavors, it’s sure to impress your family and guests. Enjoy this cozy and delicious risotto with a glass of your favorite white wine.
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 2.93g | 8% |
| Sugar 10g | 10% |
| Fat | |
| Fat 18g | 21% |
| Saturated 6g | 19% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 1080ug | 120% |
| Choline 36mg | 7% |
| Vitamin B1 0.52mg | 43% |
| Vitamin B2 0.49mg | 37% |
| Vitamin B3 4.42mg | 28% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 190ug | 46% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 24mg | 28% |
| Vitamin E 2.88mg | 19% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.50mg | 55% |
| Iron, Fe 4.94mg | 45% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 860mg | 57% |
| Zinc, Zn 2.72mg | 25% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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