Pumpkin Risotto
Pumpkin Risotto | Recipe
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Pumpkin Risotto | Recipe

Nils, Head of Culinary Innovation & Experience Nils, Head of Culinary Innovation & Experience
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Wash the pumpkin, cut off the stalk, remove the seeds and cut it into small 1 cm cubes. Peel and finely dice the onion and garlic.
2
For the vegetable stock, put the water in a saucepan and stir through the Vegetable Stock without Added Sugar. Heat over a medium heat and keep warm.
3
Heat the olive oil in another saucepan and sauté the pumpkin, onion and garlic over a medium heat for about 5 minutes. Add the rice and the Rice Allrounder and fry for about 2 minutes.
4
Deglaze with the white wine and reduce.
5
Add a ladle of vegetable stock and stir over a low heat until the liquid has been absorbed. Add another ladle of vegetable stock and repeat this process until the risotto has a nice creamy consistency.
6
Finally, stir in the Parmesan and butter, season with salt and pepper to taste, and serve garnished with the pumpkin seeds and pumpkin seed oil.
Tip: You can also deglaze the rice with a ladle of vegetable stock instead of white wine.

Nutritional information: (Per person)

Calories
361 kcal

Carbohydrates
32 g

Protein
8.5 g

Fat
20 g

Method
1
Wash the pumpkin, cut off the stalk, remove the seeds and cut it into small 1 cm cubes. Peel and finely dice the onion and garlic.
2
For the vegetable stock, put the water in a saucepan and stir through the Vegetable Stock without Added Sugar. Heat over a medium heat and keep warm.
3
Heat the olive oil in another saucepan and sauté the pumpkin, onion and garlic over a medium heat for about 5 minutes. Add the rice and the Rice Allrounder and fry for about 2 minutes.
4
Deglaze with the white wine and reduce.
5
Add a ladle of vegetable stock and stir over a low heat until the liquid has been absorbed. Add another ladle of vegetable stock and repeat this process until the risotto has a nice creamy consistency.
6
Finally, stir in the Parmesan and butter, season with salt and pepper to taste, and serve garnished with the pumpkin seeds and pumpkin seed oil.
Tip: You can also deglaze the rice with a ladle of vegetable stock instead of white wine.

Nutritional information: (Per person)

Calories
361 kcal

Carbohydrates
32 g

Protein
8.5 g

Fat
20 g

Pumpkin risotto

We love autumn! It’s pumpkin time and you can make so many great one-pot dishes like our pumpkin risotto. And we have the right spices to help you out, such as our Vegetable Stock without Added Sugar and our Rice Allrounder. The practical thing about Hokkaido pumpkin is that you don’t have to peel it – you can eat the skin too!  

 

 

Allrounder Spice Set

Have you tried all our Allrounder spice blends? No matter what you want to cook, our Allrounder Spice Set has the right blend of spices and seasoning. Whether it’s for rice, pasta, vegetables, meat or potatoes, our Allrounder spices make every dish tasty! 

 

Ingredients

Persons

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