Pumpkin Risotto

Ingredients

Directions

This wonderful pumpkin risotto will win you over with its sweet but decisive flavour. Perfect even for the most refined palates.

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Steps

1

Preheat your Steam Combination Microwave to 220 °C with ventilation.

2

Remove the seeds and cut the pumpkin into relatively large cubes. Spread the pumpkin on a baking tray covered with baking paper. Cover with baking paper or aluminium foil, fixing it well to the pan.
Bake at 220 °C for 30 minutes or until the pumpkin is tender.

3

Remove tray from the oven and remove the skin from the pumpkins. Finely chop the spring onion and garlic.

4

In a saucepan, heat 10 g of oil and fry the garlic and the spring onion on low heat for about 2 minutes.

5

Add 140 g of cooked pumpkin pulp and 150 g of broth and continue cooking on low heat for 5 minutes. Blend with an immersion blender and add 1 g of salt. Put aside.

6

Toast the rice dry on high heat in a saucepan with the remaining salt and a bundle of rosemary and spices.

7

Alternatively, don't use the spices and chop the rosemary that you'll add at the end.

8

Stir to keep it from sticking to the saucepan. Pour the boiling broth one ladle at a time and stir. As soon as the risotto begins to dry, add another ladle of boiling broth and continue until the rice is cooked. It will take 20 minutes or longer, depending on the type of rice used.

9

During the last 5–6 minutes of cooking, add the pumpkin cream and raw pumpkin cubes. Cook until al dente.

10

Remove the aromatic bundle and add the chopped rosemary.

11

Turn off the heat and stir with the remaining extra virgin olive oil. Add a last spoonful of broth if necessary.

12

Serve the hot vegan pumpkin risotto and enjoy it immediately.

Enjoy

Pumpkin Risotto

Nutritional information

337
Calories
63.3g
Carbs
6.9g
Fat
6.2g
Protein
438.8mg
Sodium
2.5g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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