Roasted pumpkin and herb risotto

Savor the comforting flavors of fall with this Roasted Pumpkin and Herb Risotto recipe. Creamy white rice cooked in rich chicken gravy, blended with roasted pumpkin, fresh parsley, chives, and finished with Parmesan cheese. A perfect balance of hearty and aromatic, this dish will warm your soul and become a seasonal favorite.

  • 27 Jan 2025
  • Cook time 65 min
  • Prep time 15 min
  • 6 Servings
  • 11 Ingredients

Roasted pumpkin and herb risotto

Roasted pumpkin and herb risotto is a comforting, savory dish that's perfect for cozy nights in. The creamy texture of the risotto combined with the sweet, roasted pumpkin and aromatic herbs makes this recipe a delightful, satisfying meal. Whether you're cooking for yourself or hosting guests, this risotto is sure to impress with its rich flavors and gourmet presentation.

Ingredients:

8 cups pumpkin
960g
3 tbsp olive oil
40g
6 cups chicken gravy
1200g
2 cups water
500g
1 onion
160g
2 garlic cloves
6g
2 cups white rice
460g
3/4 cup grated parmesan cheese
60g
2 tbsp butter
30g
1/2 bunch fresh parsley
27g
1/3 cup chives
13g

Instructions:

1. Preheat Oven and Roast Pumpkin:
- Preheat your oven to 400°F (200°C).
- Place the cubed pumpkin on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
- Toss to coat and spread the pumpkin out in an even layer.
- Roast for 25-30 minutes, or until the pumpkin is tender and lightly browned. Stir halfway through to ensure even roasting.
2. Prepare Broth:
- In a medium saucepan, combine the chicken broth and water. Heat over medium heat until it comes to a simmer, then reduce the heat to low to keep it warm.
3. Sauté Onion and Garlic:
- In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring frequently, until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Cook the Rice:
- Add the Arborio rice to the pot with the onions and garlic. Stir to coat the rice grains with the oil and cook for 2-3 minutes until the edges of the rice look translucent.
5. Add Broth Gradually:
- Begin adding the warm broth mixture to the rice one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful.
- Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the broth.
6. Combine Pumpkin with Risotto:
- Once the rice is tender, gently fold in the roasted pumpkin cubes.
- Stir in the butter and grated Parmesan cheese until melted and well combined.
7. Add Herbs and Season:
- Stir in the chopped parsley and chives.
- Season with salt and freshly ground black pepper to taste.
8. Serve:
- Serve the risotto immediately, garnished with additional Parmesan cheese and herbs if desired.

Tips:

- Choose the right pumpkin.: Opt for a sugar pumpkin or a kent pumpkin as they offer a sweeter flavor that complements the risotto well.

- Use warm chicken gravy.: Keeping the chicken gravy warm will help the risotto cook more evenly and quickly.

- Stir continuously.: Stirring continuously helps release the rice's starch, resulting in a creamier risotto.

- Roast the pumpkin properly.: Ensure the pumpkin is roasted until tender and slightly caramelized for maximum flavor development.

- Season at the end.: Add salt towards the end of cooking to avoid making the risotto too salty as ingredients like parmesan cheese already contain salt.

This roasted pumpkin and herb risotto is a comforting dish perfect for any occasion. The sweet, roasted pumpkin pairs beautifully with the creamy risotto and fresh herbs, making this a delightful and memorable meal. By following these tips and techniques, you'll create a flavorful and satisfying dish that showcases the rich, autumnal flavors of pumpkin and herbs. Enjoy your culinary creation!

Nutrition Facts
Serving Size580 grams
Energy
Calories 510kcal26%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 90g25%
Fiber 2.74g7%
Sugar 7g7%
Fat
Fat 20g23%
Saturated 6g21%
Cholesterol 30mg-
Vitamins
Vitamin A 770ug85%
Choline 30mg5%
Vitamin B1 0.59mg49%
Vitamin B2 0.37mg28%
Vitamin B3 4.86mg30%
Vitamin B6 0.33mg20%
Vitamin B9 220ug55%
Vitamin B12 0.14ug6%
Vitamin C 24mg27%
Vitamin E 2.08mg14%
Vitamin K 80ug70%
Minerals
Calcium, Ca 190mg14%
Copper, Cu 0.44mg49%
Iron, Fe 5mg47%
Magnesium, Mg 54mg13%
Phosphorus, P 280mg22%
Potassium, K 820mg24%
Selenium, Se 16ug30%
Sodium, Na 960mg64%
Zinc, Zn 2.07mg19%
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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