Creamy Pumpkin Risotto

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 1 cookbook This recipe has been viewed 17078 times

Risotto is an Italian one-dish meal of rice and cheese cooked with other ingredients. It has a khichdi like consistency, which is very comforting and soothing to the palate, while also being very satiating.

In this Creamy Pumpkin Risotto, we have thrown in a smart assortment of delicious ingredients to make it super tasty. While cream and pumpkin sauce give it a soft, luscious mouth-feel, a splash of herbs and pungent veggies like onion and garlic give it a lip-smacking flavour!

Something that’s sure to make you lick your fingers, the Creamy Pumpkin Risotto is a blissful one-dish meal, which will prove to be better than even a full spread!

Enjoy other Italian recipes like the Creamy Beetroot Risotto or Italian Style Baby Potatoes .

Add your private note

Creamy Pumpkin Risotto recipe - How to make Creamy Pumpkin Risotto

Tags

Preparation Time: 15 mins Cooking Time: 37 mins Total Time: 52 mins 4Makes 4 servings
Show me for servings

Ingredients

1/2 cup grated parmesan or processed cheese
1 tbsp fresh cream
1 1/2 cups roughly chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped red pumpkin (bhopla / kaddu)
3/4 cup arborio rice
1 1/2 tbsp butter
1 tbsp olive oil
2 fresh rosemary stalks
1/4 cup chopped onions
2 tbsp finely chopped garlic (lehsun)
4 cups vegetable stock
salt and freshly ground black pepper (kalimirch) to taste

Method

Combine the roughly chopped pumpkin and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Drain and blend in a mixer till smooth. Keep aside.
Heat the butter and olive oil in a deep non-stick pan, add the rosemary, onions and garlic and sauté on a medium flame for 2 minutes.
Add the arborio rice and sauté on a medium flame for 2 minutes.
Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
Repeat step 3 with the remaining 2½ cups of vegetable stock.
Add the remaining 1 cup of vegetable stock and the chopped pumpkin, salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the prepared pumpkin sauce, cheese and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.