Pumpkin, basil and pine nut risotto

Indulge in the rich flavors of our Pumpkin, Basil, and Pine Nut Risotto. Made with creamy pumpkin, fresh basil, and toasted pine nuts, this comforting dish is perfect for cozy evenings. Enjoy a blend of white wine, parmesan, and a hint of sour cream for added depth. Easy-to-follow steps for a gourmet meal at home.

  • 13 Feb 2025
  • Cook time 40 min
  • Prep time 10 min
  • 4 Servings
  • 9 Ingredients

Pumpkin, basil and pine nut risotto

Pumpkin, basil, and pine nut risotto is a savory dish perfect for cozy fall evenings. It combines the creamy texture of risotto with the sweetness of pumpkin, the fragrant aroma of basil, and the crunch of toasted pine nuts. This hearty meal is not only delicious but also provides a comforting and nutritious option for vegetarians and risotto lovers alike.

Ingredients:

4 cups vegetable broth
920g
1/4 cup butter
54g
1 leek
180g
6 cups pumpkin
720g
1 cup white rice
230g
1/2 cup white wine
120g
1/2 cup grated parmesan cheese
40g
1/3 cup sour cream
72g
1/3 cup pine nuts
55g

Instructions:

1. Prepare the Vegetable Broth:
- In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it at a gentle simmer while you prepare the risotto.
2. Toast the Pine Nuts:
- In a small, dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, stirring occasionally to prevent burning. This should take about 3-5 minutes. Remove from heat and set aside.
3. Cook the Leek and Pumpkin:
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add the finely chopped leek and cook until it becomes translucent and tender, about 3-4 minutes.
- Add the diced pumpkin and cook for an additional 5-7 minutes, until the pumpkin starts to soften.
4. Toast the Rice:
- Add the rice to the pot and stir to coat it with the butter. Cook for 1-2 minutes, until the edges of the rice grains become translucent.
5. Add the Wine:
- Pour in the white wine and cook, stirring frequently, until the wine has almost completely evaporated, about 2-3 minutes.
6. Add Broth Gradually:
- Ladle in about 1 cup of the simmering vegetable broth, stirring frequently. Once the broth is mostly absorbed, add another ladleful. Continue this process, adding broth a little at a time and stirring constantly, until the rice is tender and creamy, about 18-20 minutes.
7. Finish the Risotto:
- When the rice is cooked to al dente, stir in the grated Parmesan cheese and sour cream. Season with salt and pepper to taste.
8. Serve:
- Spoon the risotto into bowls and sprinkle toasted pine nuts over the top.
- Garnish with fresh basil leaves if desired.
9. Enjoy:
- Serve immediately while hot and creamy. Enjoy your delicious pumpkin, basil, and pine nut risotto!

Tips:

- Use high-quality vegetable broth for a richer flavor.

- Toast the pine nuts lightly in a dry skillet before adding them to the risotto to enhance their flavor and crunchiness.

- Stir the risotto frequently to release the starches and achieve a creamier consistency.

- Make sure to cook the pumpkin until tender before adding it to the risotto for a smoother texture.

- Add the grated parmesan and sour cream at the end, off the heat, to maintain their delicate flavors.

Pumpkin, basil, and pine nut risotto makes for an indulgent yet healthy meal that is sure to please your palate. The harmonious blend of flavors and textures in this dish makes it a memorable experience. Serve it warm with a sprinkle of parmesan and a few extra pine nuts, and enjoy the delightful taste of autumn in every bite.

Nutrition Facts
Serving Size600 grams
Energy
Calories 590kcal29%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 70g20%
Fiber 2.95g8%
Sugar 10g10%
Fat
Fat 27g33%
Saturated 11g36%
Cholesterol 50mg-
Vitamins
Vitamin A 980ug109%
Choline 40mg7%
Vitamin B1 0.56mg46%
Vitamin B2 0.39mg30%
Vitamin B3 4.56mg28%
Vitamin B6 0.37mg22%
Vitamin B9 200ug49%
Vitamin B12 0.17ug7%
Vitamin C 22mg25%
Vitamin E 3.74mg25%
Vitamin K 33ug28%
Minerals
Calcium, Ca 200mg16%
Copper, Cu 0.61mg68%
Iron, Fe 6mg53%
Magnesium, Mg 90mg22%
Phosphorus, P 330mg26%
Potassium, K 950mg28%
Selenium, Se 14ug25%
Sodium, Na 880mg59%
Zinc, Zn 2.72mg25%
Water
Water 480g-
* 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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