Pumpkin Risotto
Pumpkin risotto is a dish you can easily adjust to your own taste. Tom and I love spicy food so I decided to spice this pumpkin risotto dish a little up with some red chili pepper. And what do you think? This was a wise decision, this spicy chili pumpkin risotto is really delicious!
Normally you start to cook your risotto with some white wine. Because I’m still nursing Oskar I decided to skip the wine (you can never be too sure about that I think) and immediately add the chicken stock. In the end I did not miss the wine so maybe this is a keeper!
I like to use freshly grated cheese. The pre-grated cheese you can buy in the grocery store never really tastes as good as the cheese you grate at home just before serving your dish. I use a simple cheese grater, it’s simple but it does the job.
Ingredients
- Butter
- 1 onion
- 4 cloves of garlic
- 1 chili pepper
- Risotto
- 400 grams of pumpkin
- 250 grams of mushrooms
- 1 litre of chicken stock
- 100 grams of Parmesan cheese
- Salt and pepper to taste
How to cook
- Preheat the chicken stock.
- Cut the onion, chili pepper and garlic.
- Melt some butter in your pan and add the onion, half of the garlic, and half of the red pepper.
- Cut the mushrooms in quarters and the pumpkin into little blocks (1 x 1 cm).
- Add the mushrooms to a hot pan with some butter and bake for several minutes, then add the rest of the chili pepper and garlic.
- After the onion, garlic, and chili pepper are baked for a few minutes add the risotto rice and add salt and pepper to taste. Bake for a few minutes until the rice looks translucent.
- When the risotto is translucent, add about a cup of the chicken stock (just enough so that the risotto rice is covered). Turn down the heat so that the risotto is slowly cooked, stir regularly, and keep adding half a cup of stock when the rice has absorbed the stock.
- When the mushrooms are baked for several minutes add the pumpkin and bake with the lid on for 10 minutes.
- When the risotto rice is fully cooked you can add the mushroom and pumpkin mixture, 1 tablespoon of butter, and half of the Parmesan cheese. Mix it all together and add the rest of the Parmesan cheese when you’re serving the risotto.
- Enjoy!
Pumpkin Risotto
Tom and I love spicy food so I decided to spice this pumpkin risotto dish a little up with some red pepper. And what do you think? This was a wise decision, this spicy chili pumpkin risotto is really delicious!
Normally you start to cook your risotto with some white wine. Because I’m still nursing Oskar I decided to skip the wine (you can never be too sure about that I think) and immediately add the chicken stock. In the end I did not miss the wine so maybe this is a keeper!
Ingredients
- Butter
- 1 onion
- 4 cloves of garlic
- 1 chili pepper
- Risotto
- 400 grams of pumpkin
- 250 grams of mushrooms
- 1 litre of chicken stock
- 100 grams of Parmesan cheese
- Salt and pepper to taste
Instructions
- Pre-heat the chicken stock.
- Cut the onion, chili pepper and garlic.
- Melt some butter in your pan and add the onion, half of the garlic and half of the red pepper.
- Cut the mushrooms in quarters and the pumpkin in little blocks (1 x 1 cm).
- Add the mushrooms to a hot pan with some butter and bake for several minutes, then add the rest of the chilli pepper and garlic.
- After the onion, garlic and chili pepper are baked for a few minutes add the risotto rice and add salt and pepper to taste. Bake for a few minutes until the rice looks translucent.
- When the risotto is translucent, add a about a cup of the chicken stock (just enough so that the risotto rice is covered). Turn down the heat so that the risotto is slowly cooked, stir regularly and keep adding half a cup of stock when the rice has absorbed the stock.
- When the mushrooms are baked for several minutes add the pumpkin and bake with the lid on for 10 minutes.
- When the risotto rice is fully cooked add the mushroom and pumpkin mixture, 1 tablespoon of butter and half of the Parmesan cheese. Mix it all together and add the rest of the Parmesan cheese when you’re serving the risotto.
- Enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 384Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 46mgSodium 1283mgCarbohydrates 39gFiber 4gSugar 11gProtein 20g
The nutrition information is an estimation and isn't always accurate.
Like this pumpkin risotto dish? You might also like these other dinner recipes!
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