Roast Pumpkin Risotto
Ingredients
Instructions
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- Toss pumpkin and 1 tbsp of the oil in a bowl. Season to taste. Spread in a single layer in the prepared pan.
- Bake 20-25 mins until just tender.
- Bring chicken stock to a simmer in a medium saucepan and keep warm on low heat.
- Heat remaining 1 tbsp oil in a large, heavy-bottomed saucepan on medium heat. Saute onion and garlic 3-4 mins or until the onion softens. Add rice and cook, stirring, 1-2 mins until the rice grains start to become translucent.
- Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 25-30 mins or until rice is tender but firm to the bite).
- Stir in pumpkin, Parmesan cheese and parsley. Season to taste. Serve topped with additional parsley and Parmesan cheese.
Nutrition & Diet Analysis (per serving)
548
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).