|
0
Pumpkin Risotto
Rice cooked in a broth with onion and pumpkin.
This is a recipe from my friend Adele, born and raised in the rice-producing area of the Po valley near Milan. It was the Cistercian monks, who started growing it there in the 15th century, battling famine that was devastating Europe at the time. Many were skeptical that a plant which grew in water and had been brought from the Far East by traveling Venetian merchants, could be much of a remedy. In the end, the monks' foresight proved a blessing for the region's prosperity.
Ingredients
|
1 1/2 cup |
pumpkin |
|
360 g |
|
1 |
onions, finely chopped |
|
200 g |
|
3 cups |
chicken broth |
|
750 mL |
|
1/4 cup |
butter, unsalted |
|
55 g |
|
2 tbsp |
olive oil |
|
30 mL |
|
1 2/3 cup |
arborio rice |
|
300 g |
|
6 tbsp |
Parmesan cheese, grated |
|
18 g |
|
1 pinch |
nutmeg |
|
|
|
|
salt to taste |
|
|
|
|
ground pepper to taste |
|
|
Before you start
To speed up the risotto preparation, you may cook the pumpkin in advance. The quantities given here are based on this recipe served as main course.
Method
-
Preheat the oven to 175°C/375°F.
-
Put the pumpkin, whole, on a baking sheet and bake for about 1 h until soft. Let it cool down, remove the seeds, carve out the pulp and dice it into 1,5 cm cubes. Take the required quantity and put the rest in the refrigerator or in the freezer for future use in another recipe.
-
Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
-
Melt half of the butter in a large skillet or saucepan. Sauté the onion 3-4 min until it becomes translucent. Add the rice grains and toast them 1-2 min (until translucent), with constant stirring. Add the pumpkin cubes.
- Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove the saucepan from the heat, then whisk in the remaining butter, grated Parmesan cheese, and grated nutmeg. Let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Spoon the risotto into dishes and serve.
Claims
- Free :
-
Added Sugar
- Low :
-
Sodium
- Source of :
-
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
- Good source of :
-
Pantothenic Acid, Vitamin E
- Excellent source of :
-
Manganese, Selenium, Vitamin A
More info
|
Nutrition Facts Table
Nutrition Facts
per 1 serving (200g)
|
Amount
% DV*
|
|
* DV = Daily Value
|
|
Calories
430
|
|
Fat
14 g
22 %
|
|
Saturated 7 g
+ Trans 0.4 g
35 %
|
|
Cholesterol
25 mg
|
|
Sodium
75 mg
3 %
|
|
Carbohydrate
68 g
23 %
|
|
Fibre
3 g
14 %
|
|
Sugars
3 g
|
|
Protein
8 g
|
|
Vitamin A
60 %
|
|
Vitamin C
15 %
|
|
Calcium
8 %
|
|
Iron
10 %
|
More info
|
Remove from my Cookbook
Your changes have been saved
No, thanks
Okay
Good
Very good
Excellent
Cancel
Exclude this recipe
Add to My undesired recipes
This recipe will be added to My undesired recipes, meaning that it will be excluded from all future suggestions made to you. Please confirm |
|
