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.
Cook time 30 min
Prep time 15 min
Ingredients:
3 cups pumpkin2 tbsp olive oil
2 cups vegetable broth
2 lemons
1 onion
2 garlic cloves
1 cup white rice
8 oz broccoli
1/3 cup heavy whipping cream
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
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.
Instructions:
- 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.
- 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.
- In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm on the stove.
- 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.
- 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.
- While the risotto is cooking, steam the broccoli florets until tender, about 4-5 minutes. Set aside.
- 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.
- 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 per serving
4 ServingsCalories 400kcal
Protein 11g
Carbohydrates 70g
Fiber 4.99g
Sugar 8g
Fat 18g
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