Pumpkin, lemon and broccoli risotto

Delight in a creamy, flavor-packed Pumpkin, Lemon, and Broccoli Risotto! This vibrant dish combines roasted pumpkin, zesty lemon, and fresh broccoli with a rich blend of parmesan and heavy whipping cream, all brought together with a perfectly cooked white rice base. Ideal for a comforting dinner, this vegetarian risotto is a feast for the senses. Ready to impress your taste buds and soul, it’s a must-try for any home chef.

  • 04 May 2025
  • Cook time 30 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

Pumpkin, lemon and broccoli risotto

This Pumpkin, Lemon, and Broccoli Risotto is a delightful twist on the traditional Italian dish, combining the earthy sweetness of pumpkin with zesty lemons and fresh broccoli. It's an innovative and nutritious way to enjoy a creamy, comforting meal that's perfect for cozy dinners.

Ingredients:

3 cups pumpkin
360g
2 tbsp olive oil
27g
2 cups vegetable broth
460g
2 lemons
220g
1 onion
160g
2 garlic cloves
6g
1 cup white rice
230g
8 oz broccoli
230g
1/3 cup heavy whipping cream
72g
1/2 cup grated parmesan cheese
40g
1/4 cup fresh parsley
16g

Instructions:

1. Prepare Ingredients:
- Dice the pumpkin into small cubes.
- Finely chop the onion and mince the garlic.
- Cut broccoli into small florets.
- Zest and juice the lemons, keeping them separate.
2. Roast the Pumpkin:
- Preheat the oven to 400°F (200°C).
- Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Heat the Broth:
- In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm on the stove.
4. Sauté Aromatics:
- In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
5. Cook the Rice:
- Add the white rice to the skillet, stirring to coat the grains in oil. Cook for about 2 minutes until the rice is slightly translucent around the edges.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
6. Steam the Broccoli:
- While the risotto is cooking, steam the broccoli florets until tender, about 4-5 minutes. Set aside.
7. Combine Ingredients:
- Once the rice is cooked, stir in the roasted pumpkin, steamed broccoli, lemon zest, and lemon juice. Mix well to combine.
- Stir in the heavy whipping cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until heated through and creamy.
8. Season and Serve:
- Season with salt and pepper to taste.
- Remove from heat and stir in the chopped fresh parsley.
- Serve the risotto hot, garnished with extra Parmesan cheese and parsley if desired.

Tips:

- Ensure the pumpkin is cut into uniform cubes to promote even cooking.

- Use a good quality vegetable broth to enhance the depth of flavor in your risotto.

- Add lemon zest as well as lemon juice to maximize the citrus flavor without making the dish too acidic.

- Stir the risotto constantly while adding the broth to develop the creamy texture that risotto is known for.

- Blanch the broccoli briefly before adding it to the risotto to maintain its bright green color and crunch.

- Incorporate the heavy whipping cream towards the end to avoid curdling and to achieve a smooth, rich consistency.

- Grate the parmesan cheese fresh for the best flavor and creaminess.

- Adjust the seasoning to your taste with salt and pepper, tasting frequently as you cook the risotto.

Serve this Pumpkin, Lemon, and Broccoli Risotto warm, garnished with a sprinkle of fresh parsley and extra parmesan cheese if desired. This dish is sure to impress with its vibrant flavors and creamy texture, making it a perfect meal for any occasion.

Nutrition Facts
Serving Size450 grams
Energy
Calories 400kcal20%
Protein
Protein 11g8%
Carbohydrates
Carbohydrates 70g19%
Fiber 4.99g13%
Sugar 8g8%
Fat
Fat 18g20%
Saturated 7g24%
Cholesterol 30mg-
Vitamins
Vitamin A 520ug58%
Choline 33mg6%
Vitamin B1 0.50mg42%
Vitamin B2 0.31mg24%
Vitamin B3 3.62mg23%
Vitamin B6 0.39mg23%
Vitamin B9 200ug51%
Vitamin B12 0.17ug7%
Vitamin C 100mg108%
Vitamin E 1.45mg10%
Vitamin K 120ug102%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.33mg37%
Iron, Fe 4.42mg40%
Magnesium, Mg 55mg13%
Phosphorus, P 250mg20%
Potassium, K 780mg23%
Selenium, Se 14ug26%
Sodium, Na 550mg37%
Zinc, Zn 1.84mg17%
Water
Water 350g-
* 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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