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.
- 18 Mar 2024
- Cook time 65 min
- Prep time 15 min
- 6 Servings
- 11 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the chopped parsley and chives.
- Season with salt and freshly ground black pepper to taste.
- 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 Size | 580 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 2.74g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 23% |
| Saturated 6g | 21% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 770ug | 85% |
| Choline 30mg | 5% |
| Vitamin B1 0.59mg | 49% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 4.86mg | 30% |
| Vitamin B6 0.33mg | 20% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 24mg | 27% |
| Vitamin E 2.08mg | 14% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 820mg | 24% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 960mg | 64% |
| Zinc, Zn 2.07mg | 19% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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