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By Mtina
Creamy Butternut Pumpkin Risotto
14 steps
Prep:15minCook:20min
Creamy vegetarian-friendly, autumny comforting yet elegant dish.
This recipe explains the basic risotto method, but the options are very versatile. For starters, you can choose from a variety of pumpkins, you don't have to go with the butternut...
You can also make it with chicken, mushrooms, chicken and mushrooms, beetroot... The method is basically the same! You just have to decide if you want it to be smooth and do the puree, or you like to have "chunks" in it...
Updated at: Thu, 17 Aug 2023 12:02:24 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories571.7 kcal (29%)
Total Fat20.1 g (29%)
Carbs81.5 g (31%)
Sugars7.4 g (8%)
Protein14.8 g (30%)
Sodium1967.5 mg (98%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Pumpkin puree
Risotto
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cooking oil
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1shallot
medium
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2garlic cloves
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0.5 dlwhite wine
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oyster mushrooms
or poplar, optional
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130garborio rice
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0.5lvegetable broth
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1 Tbspdry sage
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salt
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pepper
to taste
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20gbutter
optional
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20gparmigiano reggiano
gratted
Garnish
Instructions
Preparing the Pumpkin puree
Step 1
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Peel and slice the butternut into small pieces.
Step 2
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Cook around 30 min in smaller amount of vegetable soup - just enough to almost cover the pumpkin.
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Step 3

Puree the pumpkin alone, adding some soup it was cooked in only if necessary to make puree.
NOTE: You can make the pumpkin pure ahead of time or use the leftovers few days later, just make sure it's warmed out before use in order not to cool down the risotto.
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Cooking the Risotto base
Step 4
Bring stock to the boil and keep it warm during the whole process of making the risoto on stove.
Step 5
Saute the shallots over the medium heat for around 5 min and add crushed garlic.
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Step 6
Optional: Add mushrooms - poplar and oyster, or any of your choice, just make sure not to overdo it since pumpkin should remain the star of the show.
Step 7
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Add washed rice and saute for a 1-2 min.
Step 8
Add wine and saute some more, until the liquid is reduced.
Step 9
Keep adding the stock to the risotto one ladle at a time as the rice is soaking it in. This should take around 10 minutes.
NOTE: You might not use up all the prepared stock.
Step 10
When the rice is 60% cooked, add the pumpkin puree - around half to 2/3 the amount of the risotto.
Step 11
Add sage herb and mix.
Step 12
Keep cooking the risotto until al dente. This should take additional 5 minutes.
NOTE: Take into account that rice will continue slowly cooking before serving and soak up some additional liquid.
Step 13
Add grated parmesan and butter and stir to combine.
Plating and Garnishing
Step 14

Serve in nice bowls or regular plates, sprinkle some pumpkin oil, roasted pumpkin or pinenuts seeds and shaved parmezan.
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Notes
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