Pumpkin Risotto

With few ingredients you can prepare this delicious and colorful pumpkin risotto. The white wine gives a special and sophisticated flavor to the recipe; with the essence of ginger, you will get a perfect blend for a comfy and delightful home made (and easy) dinner.

Easy Pumpkin Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4 portions
  • 600g pumpkin (peeled and cubes)
  • 02 small onions (cubes)
  • ¼ cup olive oil
  • 2 tbls sugar (or apple, or dates)
  • 2cm piece ginger
  • 200g arborio rice
  • 140ml white wine
  • Juice of ½ lemon
  • Pepper, salt, fresh mushrooms, leek or basil to garnish
  1. Lay the pieces of pumpkin in a form and season it with the oil, salta and pepper, roasting for 25 minutes or until it golden. Reserve it.
  2. In a saucepan, add the onion and ginger, stiring for few minutes. Add the sugar (I used ½ apple) and, then, the rice and wine cooking for five more minutes (or until the wine absorbed).
  3. Process the pumpkins with lemon juice until obtain a cream consistency and then, add it.
  4. Add water gradually until the rice was cooked, correcting the salt and seasoning with pepper.
  5. The risotto will be ready when the rice was soft. Serve it with mushrooms, leek or basil - I used lentil sprouts too (:

Pumpkin RIsotto


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