Pumpkin Risotto

Pumpkin Risotto

2.9 26 rating

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...

Green Power Smoothie Bowl

Green Power Smoothie Bowl

5 min

Gruyère and asparagus Dutch baby pancake

Gruyère and asparagus Dutch baby pancake

50 min

Placki (Thermomix® Cutter)

Placki (Thermomix® Cutter)

35 min

Curry potato soup

Curry potato soup

35 min

Banana Bread

Banana Bread

1 h 50 min

Spiced Vegan Pumpkin Cauliflower Soup

Spiced Vegan Pumpkin Cauliflower Soup

30 min

Butternut mac and cheese

Butternut mac and cheese

45 min

Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

45 min

Leek quiche

Leek quiche

1 h 45 min

Roasted Pumpkin Soup with Orange

Roasted Pumpkin Soup with Orange

45 min

Pumpkin Quiche

Pumpkin Quiche

2 h 5 min

Courgette and Parmesan Muffins

Courgette and Parmesan Muffins

50 min