Roasted pumpkin, asparagus and mint risotto
This roasted pumpkin, asparagus, and mint risotto combines the earthy sweetness of pumpkin with tender asparagus and a refreshing hint of mint. It's a comforting dish that's perfect for cozy family dinners or special occasions.
Cook time 30 min
Prep time 20 min
Ingredients:
4 cups pumpkin2 tbsp olive oil
2 cups vegetable broth
1 onion
1 cup white rice
3/4 lb asparagus
1/2 cup peas
Roasted pumpkin, asparagus, and mint risotto is a delightful and nutritious dish that brings together the earthy flavors of roasted pumpkin, the fresh taste of asparagus, and the refreshing hint of mint. Perfect for a cozy meal, this risotto is both comforting and elegant, making it an excellent choice for a family dinner or a special occasion.
Instructions:
Preheat your oven to 400°F (200°C).
- Spread chopped pumpkin on a baking sheet.
- Drizzle 1 tbsp of olive oil over the pumpkin and season with salt and pepper.
- Toss to coat evenly and spread out in a single layer.
- Roast in the preheated oven for about 25-30 minutes or until the pumpkin is tender and slightly caramelized, flipping halfway through.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm.
- In a large, heavy-bottomed saucepan or skillet, heat 1 tbsp of olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the rice and stir to coat with the oil, toasting lightly for about 2 minutes until the edges of the rice grains start to look translucent.
- Begin adding the warm vegetable broth, one ladle at a time, stirring constantly.
- Wait until each ladleful is absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- About 10 minutes into the risotto cooking time, add the asparagus pieces to the risotto and stir to combine.
- Add the peas about 5 minutes before the risotto is done, ensuring they are heated through but still bright green.
- Stir in the roasted pumpkin pieces gently to avoid mashing them.
- Adjust seasoning with salt and pepper to taste.
- Remove from heat and let the risotto rest for a minute.
- Garnish with finely chopped fresh mint leaves before serving.
This roasted pumpkin, asparagus, and mint risotto is a flavorful and satisfying dish that will impress your guests and please your palate. The combination of roasted vegetables and the creamy texture of the risotto is simply irresistible. Enjoy your meal!
Roasted pumpkin, asparagus and mint risotto FAQ:
A standard half-sheet pan (18x13 inches) is ideal for roasting 4 cups of pumpkin. Ensure the pieces are spread out in a single layer to promote even roasting.
The risotto is ready when the rice is creamy and tender but still has a slight bite (al dente). This usually takes about 18-20 minutes of cooking after adding the broth.
Yes, leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to maintain creaminess.
Arborio rice is traditional for risotto but you can also use Carnaroli or Vialone Nano. For a whole grain option, consider farro or barley, but cooking times will vary.
Choose a pumpkin that feels heavy for its size, has a firm skin, and is free of blemishes or soft spots. Sugar pumpkins or smaller varieties are best for roasting.
Tips:
- Roast the pumpkin until it's fully caramelized for maximum flavor.
- Use warm vegetable broth to maintain the cooking temperature of the risotto.
- Stir the risotto frequently to release the starch from the rice, creating a creamy texture.
- Add the asparagus and peas toward the end of the cooking process to retain their vibrant color and crunch.
- Finish the dish with a handful of fresh mint leaves for a refreshing and aromatic touch.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 9g
Carbohydrates 66g
Fiber 4.57g
Sugar 9g
Fat 7g
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