Delicious Pumpkin-Risotto Recipe

Are you thinking of adding new recipes to your list? What about an easy, nourishing meal everyone likes?

I know, sometimes we run out of ideas and doing the same meal over and over again.

If you are ready to add a little change to your routines, give the pumpkin risotto a try. It’s a vegetarian, gluten free version.

Risotto is an Italian style dish. Make sure you take Risotto rice, for example Arborio, for this recipe. The added pumpkin make more nourishing and add a lot of nutrients to this meal. The dish will warm your gut and heart. It’s a great choice during the cold winter days!

I like to cook the simple way, with only few ingredients, one pot and a delicious result.

I let the portion size up to you. The recipe below is for 4 persons. Keep in mind, the pumpkin-risotto tastes good the day after. Any leftovers can be reheated the following day. I like the principle cook once, eat twice. Simply because it makes life easier.

Now let’s get started with our Pumpkin-Risotto:

Ingredients:

• 1/2 onion

• 1/2 pumpkin, I took Butternut Squash

• butter or olive oil

• 1/4 cup white wine

• 4 cups water or vegetable broth (bouillon)

• salt and pepper

• 1 ½ cups Arborio Rice (Risotto-Rice)

• sour cream and parmesan (optional)

Steps:

• peel the butternut squash/pumpkin, cut it in half, remove the seeds then cut it in ½ inch cubes

• cut the onions in small pieces

• bring butter or olive in a pot, heat on maximum

• add the onions, stir for 2minutes

• add the rice, stir for another 2 min

• add the white wine

• add one cup of water and salt (or bouillon)

• when the water starts cooking, reduce heat to low

• stir occasionally until water is almost absorbed

• continue to add water, one cup at a time, stirring until liquid is absorbed before adding more

• cook the rice until it’s al dente.

• optional add 2 teaspoon of sour cream

• for serving add parmesan cheese and season with pepper

Enjoy!

Let me know how it turned out!

Extra tip:

We only used 1/2 of the butternut squash in this recipe.

We don't want to waste the other half. I recommend to cut the other half in cubes, too. Then store them in a air tight container in the refrigerator.

Make a Pumpkin Soup out of it:

- cook the pumpkin pieces in water until soft.

-blend the soft cubes with some of the water until smooth.

-add cream or croutons, season with spices and herbs

-enjoy with a warm slice of baguette