Pumpkin Risotto

Pumpkin Risotto

2.9 26 rating

Prep. 25min

Total 50min

8 portions

Ingredients

Parmesan cheese rind removed, cut in pieces (3 cm)
120 g
pumpkin cut in pieces
400 g
water
100 g
salt
2 tsp
extra virgin olive oil
20 g
risotto rice
400 g
vegetable broth (see tips)
700 g
butter room temperature, cut in small pieces
60 g
freshly ground black pepper
1 tsp
fresh black truffle cut in thin slices, to garnish
1 piece

Difficulty

easy

Nutrition per 1 portion

Protein 10 g

Calories 1481 kJ / 354 kcal

Fat 15 g

Fibre 3 g

Carbohydrates 44 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

World Cuisine by Chef Koen Vessies 10 Recipes
International

You might also like...

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15min

Tagliatelle with pumpkin

45min

Gluten-free, Vegan Lentil Wraps

3 h 40min

Buckwheat Crêpes

45min

Tacos with vegetables and kidney beans (Thermomix® Cutter, using modes)

30min

Vegan potato and onion bake (Thermomix® Cutter)

1 h 30min

Grilled Fish with Mango Sambal

No ratings

Slow-cooked eggplant pasta sauce

5 h 40min

Pumpkin soup

35min

Cheesy veggie oat bars

45min

Pumpkin Soup with Crispy Chickpeas

1 h

Vegetarian nuggets

30min