A rich and delicate flavored risotto, where the sweetness of pumpkin pairs with the intense aroma of rosemary. Ideal as a main dish or a refined appetizer.
Difficulty
Time
40 minutes
Category
Nutritional Values
Estimated nutrition facts per 100g*
Calories
110Kcal
Carbohydrates
20g
Proteins
2g
Fats
2.5g
Fiber
1.5g
Salt
0.4g
*Values are estimated and may vary depending on the actual ingredients used and their quantity
Ingredient | Quantity |
---|---|
Risotto rice (e.g., Carnaroli) | 11.3 oz (320g) |
Pumpkin (cleaned) | 14 oz (400g) |
Yellow onion | 1 small |
Vegetable broth | 34 fl oz (1L) |
Extra virgin olive oil | 3 tablespoons |
Fresh rosemary | 1 sprig |
Salt | to taste |
Black pepper | to taste |
Nutritional yeast flakes (optional) | 2 tablespoons |
Prepare hot vegetable broth and keep it aside over low heat to maintain temperature.
Cut the pumpkin into small cubes to facilitate cooking.
In a large pot, heat 2 tablespoons of olive oil and sauté the finely chopped onion with rosemary for 3-4 minutes, until soft.
Add the cubed pumpkin and cook for 5 minutes, stirring frequently.
Add the rice to the pot and toast it for 2 minutes, stirring well.
Start adding the hot broth one ladle at a time, stirring continuously and waiting for it to be absorbed before adding more. Continue this process for 15-18 minutes, or until the rice is al dente and the pumpkin is creamy.
Season with salt and pepper, then turn off the heat and stir in 1 tablespoon of olive oil and, if desired, nutritional yeast flakes for extra flavor.
Let it rest covered for 2 minutes, then serve hot, garnished with fresh rosemary and a drizzle of olive oil.
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