Today we prepare together the vegetarian pumpkin risotto, an autumn first course prepared with fresh seasonal pumpkin, perfect for a lunch with family or friends. Vegetarian pumpkin risotto is easy to make and the ingredients we will need are a few simple but they create a truly irresistible first course, which puts everyone on the table! This vegetarian pumpkin risotto is a simple and rustic dish that lends itself to being easily enriched with many other ingredients such as sausage or bacon or grated cheese. I recommend you try this risotto because you will be won over by it. Let’s see together how to prepare my vegetarian pumpkin risotto!
Preparation time 15 min
Cooking time 20 min
Ready in 35 min
FOR THE RISOTTO
400 gr of chopped pumpkin
Half onion (or leek or shallot)
Salt + extra virgin olive oil to taste
400 gr of rice
60 gr of butter
FOR THE VEGETABLE BROTH
1.5 litres of water
2 celery sticks
12 tablespoon of salt
Preparation of Vegetarian Pumpkin Risotto
To prepare the pumpkin risotto we first cut the pumpkin into small pieces and in the meantime we prepare the broth, boiling celery, carrot, onion and salt in the water.
In another pan, fry the sliced half onion with extra virgin olive oil and then add the pumpkin cut into small pieces. We brown a few minutes and then add a ladle of broth to cook the pumpkin better.
Then cook the pumpkin until it becomes soft but not completely, then turn off the heat and set it aside.
We take a pan and let it heal, let the rice toast, then add the cooked pumpkin and start cooking the risotto adding the broth a little at a time, until the rice is completely cooked, it will take about 15-20 minutes.
Once the vegetarian pumpkin risotto is cooked, turn off the stove, stir in the butter with the heat off and bring it to the table!