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.
Cook time 40 min
Prep time 10 min
Ingredients:
4 cups vegetable broth1/4 cup butter
1 leek
6 cups pumpkin
1 cup white rice
1/2 cup white wine
1/2 cup grated parmesan cheese
1/3 cup sour cream
1/3 cup pine nuts
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- Pour in the white wine and cook, stirring frequently, until the wine has almost completely evaporated, about 2-3 minutes.
- 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.
- When the rice is cooked to al dente, stir in the grated Parmesan cheese and sour cream. Season with salt and pepper to taste.
- Spoon the risotto into bowls and sprinkle toasted pine nuts over the top.
- Garnish with fresh basil leaves if desired.
- 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 per serving
4 ServingsCalories 590kcal
Protein 12g
Carbohydrates 70g
Fiber 2.95g
Sugar 10g
Fat 27g
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