Pumpkin Risotto | Quick & Easy Dinner Recipe2019-10-28
- Servings : 3-4
- Ready In : 35m
Who doesn’t love a good risotto? Is there a cozier and quicker recipe out there? It’s such a simple and quick recipe yet so delicious and filling. The only thing better than risotto is pumpkin risotto! The love of pumpkin spreads far and wide, so it was only a matter of time until a delicious pumpkin risotto would become our latest obsession!
You Only Need To Stir!
If you’re one of those people who can’t cook for life, then this recipe is for you. It’s one pan and a constant stir. Can you believe it? No complicated techniques or tricky ingredients! Only rice, veggies, and bouillon plus some very basic skills, and you’ll have a fancy and delicious dinner. Yum!
Another fantastic plus from this recipe is that you can adjust the ingredients to your liking and replace them with your favorite ones; if you’re one of the rare people, who don’t like pumpkin much, you could replace them for asparagus or peas! The mushrooms could be subbed with some kale. Whatever you fancy!
Pumpkin Risotto: The Perfect Dinner Party Meal!
Dinner parties can be stressful! You don’t want to spend hours in the kitchen or be away from your guests too long, yet you still want to feed them a nice meal and impress them with your cooking and hosting skills, right? Well, this pumpkin risotto might be the most genius dinner party recipe ever! Are you wondering why?
First of all, it’s delicious. A super creamy savory rice full of delicious flavors, what’s not to like? Second, it’s super versatile, so it makes it easily adjustable to your guest’s likes and dislikes. Perfect! Third, it’s super easy and quick to make! And fourth (as if we needed a fourth reason to love this recipe!), it looks fancy. Quadruple win!
- 1 clove of garlic
- ½ a white onion, finely diced
- 1 rib of celery, diced
- 1 cup of arborio rice
- 1/2 cup of mushrooms
- 2 cups of vegetable stock
- 1 cup of pumpkin puree
- ½ cup of cooked and chopped pumpkin
- Salt, black pepper
- ½ tbsp vegan butter
Start by frying the onions, garlic, and celery in some hot oil. After 3 minutes you can add the mushrooms. Season and cook for another 5 minutes.
Now add the rice and the pumpkin puree. Start by gradually adding stock to the pan, one ladle at a time. This assures that the rice gives in all of its nice starch, which makes the sauce thicker.
When all the stock has gone in, the rice should be almost completely soft, but still with a little bite into it. Now add the butter and take off the heat. It should still have some sauce left, which makes your risotto creamy and delicious! Enjoy!