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.

Authoreugeniazanchet

Pumpkin RIsotto

Yields4 ServingsDifficultyBeginner
Prep Time45 minsCook Time40 minsTotal Time1 hr 25 mins

INGREDIENTS:

 600 g peeled pumpkin (in cubes)
 2 onions
 6 tbsp olive oil
 2 tbsp sugar or dates syrup
 1 stick ginger
 300 g risotto rice
 140 ml white wine
 3 tbsp lemon juice
 pepper, salt, fresh mushrooms, leek or basil to garnish

DIRECTIONS:

1

Lay the pieces of pumpkin in a form and season it with the oil, salt, and pepper, roasting for 25 minutes or until it golden. Reserve it.

2

In a saucepan, add the onion and ginger, stirring for a few minutes. Add the sugar (I used 1/2 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 obtaining a creamy consistency and then, add it.
Add water gradually until the rice was cooked, correcting the salt and seasoning with pepper.

4

The risotto will be ready when the rice was soft. Serve it with mushrooms, leek or basil - I used lentil sprouts too (:

Ingredients

 600 g peeled pumpkin (in cubes)
 2 onions
 6 tbsp olive oil
 2 tbsp sugar or dates syrup
 1 stick ginger
 300 g risotto rice
 140 ml white wine
 3 tbsp lemon juice
 pepper, salt, fresh mushrooms, leek or basil to garnish

Directions

1

Lay the pieces of pumpkin in a form and season it with the oil, salt, and pepper, roasting for 25 minutes or until it golden. Reserve it.

2

In a saucepan, add the onion and ginger, stirring for a few minutes. Add the sugar (I used 1/2 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 obtaining a creamy consistency and then, add it.
Add water gradually until the rice was cooked, correcting the salt and seasoning with pepper.

4

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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