Description
Warm, comforting, and vibrant, this pumpkin risotto is perfect for a chilly evening. The cardamom and cumin add a unique twist.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) Arborio Rice
- 1 cups (237 ml) Pumpkin puree
- 1 medium diced Onion
- 2 cloves minced Garlic
- 2 Cardamom pods
- 1 tsp Ground Cumin
- 3 cups (710 ml) Chicken or vegetable stock
- 1/2 cups (118 ml) Grated parmesan cheese
- Salt
- 3 tbsp Butter
- Fresh Mint
Instructions
- In a wide-bottomed pot, heat the butter and add the onions. Sauté until translucent.
- Add the garlic and sauté for another minute.
- Add the Arborio rice and stir for a couple of minutes.
- Add the cumin and cardamom. Mix.
- Add the pumpkin puree and continue to stir.
- In a separate pot, heat the stock or water.
- Add the warm liquid, ladle by ladle, into the rice mixture, stirring continuously until all the liquid is absorbed (for 20 minutes) and the risotto is cooked through. Check the seasonings.
- Add the grated Parmesan cheese and garnish with chopped mint.
Notes
- Toast the cardamom pods lightly in a dry pan before crushing to release their aroma.
- For a creamier risotto, stir in a tablespoon of heavy cream at the end.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently over low heat with a splash of stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 20