Pumpkin and Squash Risotto recipe for a rich, creamy, and flavourful dish:
Ingredients:
- 1 1/2 cups Arborio rice
- 2 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1/4 cup nutritional yeast (for a vegan version) or grated Parmesan cheese
- 1 tsp thyme or rosemary (optional, for extra flavour)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Roast the Pumpkin and Squash: Preheat the oven to 400°F. Toss the pumpkin and squash cubes with a little olive oil, salt, and pepper, and roast for about 20-25 minutes or until tender. Set aside.
- Sauté the Onion and Garlic: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add Arborio Rice: Stir in the Arborio rice, coating it in the oil and toasting it for 2-3 minutes.
- Deglaze with Wine (Optional): Add the white wine and stir until it has mostly evaporated.
- Slowly Add Warm Broth: Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and fully cooked.
- Incorporate Roasted Vegetables: Once the rice is nearly done, fold in the roasted pumpkin and squash, stirring gently to incorporate.
- Add Nutritional Yeast or Cheese: Stir in the nutritional yeast (for a vegan option) or Parmesan cheese. Season with salt, pepper, and herbs like thyme or rosemary to taste.
- Serve: Garnish with fresh parsley and serve warm.
This risotto combines the natural sweetness of roasted pumpkin and squash with the creaminess of Arborio rice, making it a satisfying, comforting meal. Adjust the recipe as needed based on dietary preferences.