Pumpkin Risotto

Pumpkin Risotto

2.9 26 ratings

Prep. 25 min

Total 50 min

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...

Zucchini and Bacon Risotto

35 min

Smooth cauliflower soup

50 min

Pumpkin Soup

25 min

Vegan potato and onion bake (Thermomix® Cutter, using modes)

1 h 30 min

Savoury Vegetarian Rice

35 min

Pumpkin soup

35 min

Cucumber soup

25 min

Pumpkin Risotto

45 min

Pumpkin risotto with bacon

25 min

Spiced Vegan Pumpkin Cauliflower Soup

30 min

Creamy vegetable rice

25 min

Dairy-free pumpkin soup

30 min