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...

Dairy free béchamel

Dairy free béchamel

10min

Mushroom and kale risotto

Mushroom and kale risotto

55min

Spinach, avocado and egg purée (first foods)

Spinach, avocado and egg purée (first foods)

20min

Fish, potato, cauliflower and pea purée (first foods)

Fish, potato, cauliflower and pea purée (first foods)

25min

Versatile smooth soup

Versatile smooth soup

45min

Cheesy tomato risotto (10-12 months)

Cheesy tomato risotto (10-12 months)

40min

Papaya mango quinoa porridge (6-9 months)

Papaya mango quinoa porridge (6-9 months)

30min

Beetroot risotto

Beetroot risotto

35min

Lamb’s lettuce cream soup, broccoli with olive sauce

Lamb’s lettuce cream soup, broccoli with olive sauce

45min

Beetroot potato patties with yoghurt dip

Beetroot potato patties with yoghurt dip

1 h

Mini vegetable pasta (10-12 months)

Mini vegetable pasta (10-12 months)

50min

Peeler Mashed Potatoes

Peeler Mashed Potatoes

35min