Recipes in the world of Flavilo

Pumpkin Risotto with Vegetables

Pumpkin Risotto with Vegetables

Pumpkin Risotto with Vegetables is a rich and flavorful dish that combines the natural sweetness of pumpkin with the freshness of vegetables. The creamy texture comes from the Arborio rice and vegetable broth, while the vegan cheese provides extra flavor and a rich texture. This dish is an ideal choice when you want to put something special but easy to prepare on the table.

Prep Time 20 min
Preparation 40 min
Total 1 hr
360 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g Arborio Rice
⭕ 400 g Pumpkin
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1000 ml Vegetable Broth
⭕ 30 ml Olive Oil
⭕ 50 g Vegan Parmesan Cheese
⭕ 100 g Fresh Spinach
⭕ 150 g Red Bell Pepper
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 10 g Fresh Parsley

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    Preparation Steps

    1

    Peel and dice the pumpkin into small cubes, then roast at 400°F (200°C) for 20 minutes, or until tender and slightly caramelized.

    2

    Finely chop the onion and garlic. Heat the olive oil in a large pan or Dutch oven over medium heat. Sauté the onion until translucent.

    3

    Add the Arborio rice to the pan and toast for 2-3 minutes, until the grains become translucent.

    4

    Ladle in one scoop of vegetable broth, stirring constantly until the rice absorbs the liquid. Repeat this process, adding more broth as needed, until the rice is cooked and creamy, about 20 minutes.

    5

    Add the roasted pumpkin to the risotto and stir to combine. Season with salt and pepper to taste.

    6

    Stir in the fresh spinach and finely diced red bell pepper. Cook for another 2-3 minutes, or until the spinach wilts.

    7

    Serve garnished with fresh parsley and grated vegan Parmesan cheese.