Creamy Pumpkin Risottoback to main
The creamiest Risotto ever!
I couldn’t resist and just had to make another pumpkin recipe. This orange veggie full of vitamin A is just so delicious and you can make a variety of amazing recipes with it. I realised I hadn’t done a Risotto yet, which is a typical comfort food i absolutely love when it’s cold outside.
This pumpkin Risotto is beyond creamy and delicious. The pumpkin puree just makes is extra creamy and I love those additional chunks of pumpkin with fresh herbs on top. If you can eat Parmesan, this is a perfect opportunity to add it on top. For all with histmineintolerance like myself enjoy it without but trust me you won’t miss is. This creamy pumpkin Risotto is heavenly on it’s own!
Stay warm lovelies and enjoy!
Pre heat the oven to 180°C and cut the pumpkin into bite size pieces. Place them into a bowl, add olive oil, salz, cumin, paprika and pepper and mix well. Place on a lined baking tray and bake for 20-30 minutes until soft.
Chop the onions and place into a pot. Add olive oil and fry until golden. Add the rice and add double amount of hot water and vegetable broth powder. Stir occasionally and add more water until the rice is about 5 minutes away from being ready.
Place about 3/4 of the pumpkin into a blender add about 1/4 cup of water, salt, if you want lemon juice and blend until smooth. Add to the rice and mix. Stir in the last pumpkin pieces and serve with a handful of chopped coriander.