Risotto with Pumpkin and Parmesan Cheese Recipe

Risotto is an easy to make item that could go with most vegetables. Today we will look at making it with pumpkin and some grated Parmesan cheese.

This Risotto with pumpkin recipe is healthy and can fit within your busy schedule for dinner.

• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Total time required: 40 - 45 minutes maximum.

Ingredients for Risotto with pumpkin and Parmesan dish:

Serves 4 people, adjust the ingredients to suit the number of people dining.

• 350g of round rice
• 500g of pumpkin
• 1 white onion
• 40g of butter
• 500ml of vegetable stock
• 1 cup of skimmed milk
• 4 tablespoons of grated Parmesan
• 1 tablespoon of finely chopped parsley
• salt and pepper to your taste

You should be able to get all the ingredients from a local superstore. Make sure the pumpkin is hard and has long date left to get better tenderness.

Preparation of Risotto dish:

Method

1. Peel the pumpkin skin, then remove the seeds and cut into cubes. Peel and finely chop the white onion in to small chunks.
2. In a low heated pan, melt 20g of butter and fry the chopped onion chunks. Add the pumpkin cubes to the frying pan and cook over low heat. Then pour half of the vegetable stock with pinch of salt. Stir, mix and then leave it to cook for 5 minutes.
3. When the pumpkin is tender, pour the rice and cook it for about twenty minutes, adding remaining vegetable broth.
4. When the rice is cooked, add the milk, pepper, chopped parsley, Parmesan cheese and remaining 20g butter. Mix it well to give the full flavor.
5. Serve immediately while it's still hot.

We hope you liked our risotto with pumpkin and Parmesan cheese recipe and would be delighted to see how yours turned out.

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