Fall is finally here and I am celebrating this first day of october with a delicious pumpkin risotto! Enjoy this upcoming cozy season everyone!
Side note: If you pour the veggie broth through a strainer while adding it to the risotto, it will make the risotto a little nicer, because there won’t be any chunks from the veggie broth!
I hope you’ll enjoy this recipe! If you try it yourself, I would love to see a picture so tag me on Instagram (@eatandflowwithmelanie) or send me a message
1 h // 3 servings // easy
- 1 small pumpkin
- 1 small (red) onion
- 200 g (about 1 cup) risotto rice
- ca. 1 l (4 cups) veggie broth
- 70 ml white wine or lemon juice mixed with water
- 6 strings saffron (soaked in warm water for 5 to 10 minutes)
- 1 dash curry madras
- 1/2 tsp sugar or sweetener
- Wash the pumpkin. For easier cutting I always bake it for about 30 minutes at 160°C (without preheating).
- While the pumpkin is baking, prepare the ingredients and chop the onion into small pieces.
- Cut the pumpkin in half and remove the seeds. Then cut one half (300 g) into small pieces. These will go to the risotto first. From the leftover half, you can cut out 6 nice slices for roasting (e.g. airfrying). Cut the rest (about 280 g) into small chunks. These will go into the pan at the end.
- Lightly sautée the onion in some olive oil until translucent.
- Add the risotto and sautée a bit more.
- Deglaze with wine and stir until the liquid is gone.
- Now, add some veggie broth (use a strainer if you like), saffron, 1/3 tsp salt, pepper and the first half (300 g) of the pumpkin.
- At medium heat, stir and add more veggie broth every few minutes, little at a time. There should be a little bit of excess water in the pot with the risotto, but not too much.
- As soon as the pumpkin chunks start to fall apart, add the other chunks. And again, stir and add more veggie broth.
- Taste test and adjust the spices with salt, (garlic) pepper, curry madras and sugar.
- Ready to serve! Now you can add the roasted pumpkin slices or serve as-is. Enjoy :)