Recipes
Pumpkin Risotto

Pumpkin Risotto | Recipe

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Pumpkin Risotto | Recipe

Name: Pumpkin Risotto
Cook time: 45 min
Yield: 4 Personen
Ingredients: 500 g Hokkaido pumpkin; 1 onion, red; 1 clove garlic; 100 ml white wine, dry; 1 l water; 3 tbsp olive oil; 350 g risotto rice; 50 g Parmesan, grated; 2 tbsp butter; salt, pepper; 3 tbsp JS Vegetable Stock without added sugar*; 4 pinches JS Rice Allrounder

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

4 pinches

JS Rice Allrounder
3 tbsp

Vegetable Stock without added sugar*
Natural veg stock with no nasties £3.19 £63.80/kg incl. 0% tax, excl. shipping
Discover more products
500 g

Hokkaido pumpkin
1

onion, red
1 clove

garlic
100 ml

white wine, dry
1 l

water
3 tbsp

olive oil
350 g

risotto rice
50 g

Parmesan, grated
2 tbsp

butter
salt, pepper

Method

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.

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.

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.

Deglaze with the white wine and reduce.

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.

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

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.

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.

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.

Deglaze with the white wine and reduce.

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

4 pinches

JS Rice Allrounder
3 tbsp

Vegetable Stock without added sugar*
Natural veg stock with no nasties £3.19 £63.80/kg incl. 0% tax, excl. shipping
Discover more products
500 g

Hokkaido pumpkin
1

onion, red
1 clove

garlic
100 ml

white wine, dry
1 l

water
3 tbsp

olive oil
350 g

risotto rice
50 g

Parmesan, grated
2 tbsp

butter
salt, pepper

Recipe

Pumpkin Risotto | Recipe

Ingredients

Method

Pumpkin risotto

Allrounder Spice Set

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