Easy Pumpkin Risotto

    45 minutes

    Risotto is a little time consuming to make but very simple and a delightful comfort food. Pumpkin and toasted walnuts make a simple dish very special.

    1 person made this

    Serves: 6 

    • 50g walnuts, coarsely chopped
    • 2 tablespoons olive oil
    • 3 eschallots, chopped
    • 450g peeled pumpkin, cubed
    • 2 cups (410g) risotto rice (Arborio)
    • 1 pinch cayenne pepper
    • 1 pinch dried thyme
    • 6 cups (or more) chicken stock
    • 50g freshly grated Parmesan cheese
    • salt and freshly ground black pepper

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Toast walnuts in a small pan and set aside.
    2. Heat oil in a medium pan and saute eschallots for 3-4 minutes or until soft and translucent. Add pumpkin and saute for 4-5 minutes, stirring occasionally.
    3. Stir in dry rice and saute for 3 minutes or until it begins to smell nutty. Add cayenne pepper and dried thyme.
    4. Gradually add the hot chicken stock, a cup at a time. When the rice has soaked up the stock, add the next cup. Stir constantly and scrape up any rice that sticks to the bottom. It should take about 20-25 minutes to use up all the stock.
    5. Remove pan from heat and stir in Parmesan and walnuts. Season with salt and pepper and serve immediately.

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