Pumpkin Risotto 🎃 Recipe by Fio
Cooking Instructions 40 minutes total 1 While you prepare the vegetable broth, wash and chop the half onion and sauté it over low heat in the first pat of butter. Meanwhile, dice the pumpkin into small cubes. Once the onion is golden, add the pumpkin, season with salt and pepper, cover, and sauté for about 10 minutes until the pumpkin is just tender. 2 Start making the risotto. In a pot, melt another pat of butter (or vegetable margarine). Once it sizzles, add the rice. Pour in the white wine, let it evaporate, then continue cooking by adding your homemade vegetable broth one ladle at a time. Add the sautéed pumpkin and onion mixture. Reserve a little for garnish if you like. 3 When the risotto is cooked, turn off the heat, add the third pat of butter and the heaping tablespoons of Parmesan cheese. Stir well, then cover and let the butter melt completely. 4 After 5 minutes, use a ladle to serve your pumpkin risotto and enjoy. If you have guests, feel free to decorate the plate however you like for a beautiful presentation. 5 This is a very tasty and quick dish to prepare, just pay attention to the quantities. It can be considered vegetarian if you use vegetable margarine; for a richer flavor, use butter. Enjoy! 1 While you prepare the vegetable broth, wash and chop the half onion and sauté it over low heat in the first pat of butter. Meanwhile, dice the pumpkin into small cubes. Once the onion is golden, add the pumpkin, season with salt and pepper, cover, and sauté for about 10 minutes until the pumpkin is just tender. 1 While you prepare the vegetable broth, wash and chop the half onion and sauté it over low heat in the first pat of butter. Meanwhile, dice the pumpkin into small cubes. Once the onion is golden, add the pumpkin, season with salt and pepper, cover, and sauté for about 10 minutes until the pumpkin is just tender. 2 Start making the risotto. In a pot, melt another pat of butter (or vegetable margarine). Once it sizzles, add the rice. Pour in the white wine, let it evaporate, then continue cooking by adding your homemade vegetable broth one ladle at a time. Add the sautéed pumpkin and onion mixture. Reserve a little for garnish if you like. 2 Start making the risotto. In a pot, melt another pat of butter (or vegetable margarine). Once it sizzles, add the rice. Pour in the white wine, let it evaporate, then continue cooking by adding your homemade vegetable broth one ladle at a time. Add the sautéed pumpkin and onion mixture. Reserve a little for garnish if you like. 3 When the risotto is cooked, turn off the heat, add the third pat of butter and the heaping tablespoons of Parmesan cheese. Stir well, then cover and let the butter melt completely. 3 When the risotto is cooked, turn off the heat, add the third pat of butter and the heaping tablespoons of Parmesan cheese. Stir well, then cover and let the butter melt completely. 4 After 5 minutes, use a ladle to serve your pumpkin risotto and enjoy. If you have guests, feel free to decorate the plate however you like for a beautiful presentation. 4 After 5 minutes, use a ladle to serve your pumpkin risotto and enjoy. If you have guests, feel free to decorate the plate however you like for a beautiful presentation. 5 This is a very tasty and quick dish to prepare, just pay attention to the quantities. It can be considered vegetarian if you use vegetable margarine; for a richer flavor, use butter. Enjoy! 5 This is a very tasty and quick dish to prepare, just pay attention to the quantities. It can be considered vegetarian if you use vegetable margarine; for a richer flavor, use butter. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies Best Homemade Chili Vegan lentil soup with crispy tortilla strips Pork Rind Baked Chicken Thighs Cranberry sauce Chocolate Chip Cookies Best Homemade Chili Vegan lentil soup with crispy tortilla strips Pork Rind Baked Chicken Thighs Cranberry sauce Lokma Bread Chilla Toast Grilled Cheese Potato Sandwich White Wine Vinegar Onion pickle White Wine Vinegar pickle Methi Lilva Subji Leftover bread and poha cutlet Choco Banana Shake Lilva beans Sabji Dabeli Tacos Lokma Bread Chilla Toast Grilled Cheese Potato Sandwich White Wine Vinegar Onion pickle White Wine Vinegar pickle Methi Lilva Subji Leftover bread and poha cutlet Choco Banana Shake Lilva beans Sabji Dabeli Tacos