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