Pumpkin Risotto

Pumpkin Risotto

2.9 26 ratings

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...

Vegetarian Medallions

No ratings

Adzuki stew with spiced cauliflower rice

24 h 40min

Chicken bites (9 months+)

35min

Cheesy broccoli nuggets (12 months+)

45min

Sweet Corn Risotto with Grilled Zucchini

30min

Mixed veggie and cheddar egg muffins (6 months+)

30min

Salt-free vegetable stock paste (6 months+)

55min

Pumpkin Baba Ganoush

45min

Pumpkin risotto with bacon

25min

Mini Green Shakshukas

No ratings

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

45min

Versatile smooth soup

45min