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pumpkin-risotto-recipe

Pumpkin Risotto Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 cup pumpkin puree
  • 4 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoon olive oil
  • to taste Salt and pepper
  • optional Fresh parsley, chopped

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
  2. Add the Arborio rice and cook for a couple of minutes, stirring constantly.
  3. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed.
  4. Stir in the pumpkin puree and continue to cook until the rice is creamy and cooked through.
  5. Season with salt and pepper to taste. Garnish with fresh parsley if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

Keywords

Pumpkin, Risotto, Vegan
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