Risotto Recipe: Cozy Up with Golden Pumpkin Perfection

Today’s Special: Golden Pumpkin Risotto

Hello, lovely readers! Today, I am excited to share a delightful seasonal recipe that is perfect for chilly autumn evenings — my Golden Pumpkin Risotto. This dish is a warm and comforting blend of creamy Arborio rice, savory roasted pumpkin, earthy sage, and nutty Parmesan cheese. It’s a dish that always brings a smile to my face and warms my soul.

To create this cozy dish, you will need the following ingredients:

• 200g Arborio rice
• 500g pumpkin, peeled and diced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 100ml white wine
• 1 liter vegetable broth
• A handful of fresh sage leaves, chopped
• 50g Parmesan cheese, grated
• 50g butter
• 2 tbsp olive oil
• Salt and pepper to taste

For this recipe, you will need the following kitchen tools:

• saucepan
• baking sheet
• wooden spoon
• chef’s knife
• grater

Start by preheating your oven to 200°C. Place the diced pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 30 minutes, until tender and slightly caramelized.

In a saucepan, heat the vegetable broth and keep it warm on low heat. In another saucepan, melt 30g of butter and sauté the chopped onion until translucent. Add the minced garlic and Arborio rice, and cook for a few minutes until the rice is coated with butter and slightly toasted.

Pour in the white wine and simmer until it has been absorbed by the rice. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

Once the risotto is cooked, stir in the roasted pumpkin, chopped sage, grated Parmesan cheese, and the remaining butter. Season with salt and pepper to taste, and allow all the flavors to meld together for a few minutes off the heat.

Finally, serve the Golden Pumpkin Risotto hot, garnished with a sprinkle of extra Parmesan cheese and a few fresh sage leaves. This dish weighs approximately 1450g when cooked, serves 4 people, with each serving weighing around 362g. An average serving of this creamy risotto is approximately 400 calories.

A clever tip for this recipe is to reserve a few roasted pumpkin cubes to top each serving for an extra pop of flavor and texture. It adds a delightful crunch to the creamy dish that will surprise and delight your taste buds.

I hope you enjoy making and savoring this delicious Golden Pumpkin Risotto as much as I do. Feel free to make it your own by adding a drizzle of balsamic reduction or a sprinkle of toasted pine nuts. Bon appétit!