Roasted Pumpkin and Pea Risotto

Summary:

Indulge in the harmonious blend of flavors with Roasted Pumpkin and Pea Risotto, a dish that’s both comforting and nutritious. This article promises to guide you through a simple and delectable recipe. With the creamy texture of the risotto paired with the sweet undertones of pumpkin and the freshness of peas, it’s a gastronomic journey you won’t forget.

Gather These Ingredients

• Pumpkin: 1 small, cubed (about 2 lbs or 900 grams)
• Arborio Rice: 1 cup (200 grams)
• Vegetable Stock: 4 cups (960 ml)
• Fresh Peas: 1 cup (150 grams)
• Onion: 1 medium-sized, finely chopped (around 150 grams)
• Garlic: 2 cloves, minced
• Olive Oil: 2 tbsp (30 ml)
• Grated Parmesan Cheese: 1/2 cup (50 grams)
• Salt: To taste
• Black Pepper: To taste
• Fresh Thyme: 1 tsp, chopped (5 ml)
• Butter: 2 tbsp (30 grams)

Time: Preparation – 20 minutes, Cooking – 40 minutes

Serves 4

Nutritional Information (Per Serving)

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 400mg
• Total Carbohydrates: 50g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 8g

Let’s Dive In! Making Your Roasted Pumpkin and Pea Risotto

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes in 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.
3. In a deep pan, heat the remaining olive oil. Add the onions and garlic, sautéing until translucent.
4. Stir in the Arborio rice, ensuring each grain gets coated with the oil and onion mixture.
5. Gradually add the vegetable stock, one cup at a time, stirring continuously until the liquid is absorbed before adding the next.
6. Once the rice is al dente and has a creamy consistency, fold in the roasted pumpkin and fresh peas.
7. Cook for an additional 5 minutes, allowing the peas to cook through.
8. Stir in the butter and Parmesan cheese, seasoning with salt and pepper to taste.
9. Finish with a sprinkle of fresh thyme.

Handy Tips for a Perfect Risotto Every Time

1. Keep the vegetable stock warm on low heat throughout the cooking process; cold stock can halt the cooking of the rice.
2. Constant stirring is key to releasing the starches from the rice, giving risotto its signature creamy texture.
3. Using a wide and deep pan helps in even cooking.
4. It’s essential to taste as you go, adjusting the seasoning to perfection.

Serving Suggestions for Your Risotto Delight

• A light mixed greens salad with a citrusy dressing pairs wonderfully with the rich risotto.
• Roasted or grilled asparagus can be a great side.
• A glass of chilled iced tea with a hint of lemon complements the dish.

If there’s anything that screams comfort, it’s a well-made Roasted Pumpkin and Pea Risotto. The warmth of the dish, combined with the subtle flavors, promises a delightful dining experience. With this recipe in your arsenal, those family dinners are sure to be a hit. Remember, at AH7, our goal is to provide recipes that aren’t just delicious but also nourishing. So, the next time you’re in a mood for some Italian comfort food, give this Roasted Pumpkin and Pea Risotto a shot. Enjoy every creamy bite, and don’t forget to share your culinary adventures with us!

Roasted Pumpkin and Pea Risotto

Indulge in the harmonious blend of flavors with Roasted Pumpkin and Pea Risotto, a dish that’s both comforting and nutritious. This article promises to guide you through a simple and delectable recipe. With the creamy texture of the risotto paired with the sweet undertones of pumpkin and the freshness of peas, it’s a gastronomic journey you won’t forget.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

Roasted Pumpkin and Pea Risotto

Amount per Serving

Calories

320

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

4

g

25

%

Sodium

 

400

mg

17

%

Carbohydrates

 

50

g

17

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Pumpkin: 1 small cubed (about 2 lbs or 900 grams)
• Arborio Rice: 1 cup 200 grams
• Vegetable Stock: 4 cups 960 ml
• Fresh Peas: 1 cup 150 grams
• Onion: 1 medium-sized finely chopped (around 150 grams)
• Garlic: 2 cloves minced
• Olive Oil: 2 tbsp 30 ml
• Grated Parmesan Cheese: 1/2 cup 50 grams
• Salt: To taste
• Black Pepper: To taste
• Fresh Thyme: 1 tsp chopped (5 ml)
• Butter: 2 tbsp 30 grams

Instructions

• Preheat your oven to 400°F (200°C).
• Toss the pumpkin cubes in 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.
• In a deep pan, heat the remaining olive oil. Add the onions and garlic, sautéing until translucent.
• Stir in the Arborio rice, ensuring each grain gets coated with the oil and onion mixture.
• Gradually add the vegetable stock, one cup at a time, stirring continuously until the liquid is absorbed before adding the next.
• Once the rice is al dente and has a creamy consistency, fold in the roasted pumpkin and fresh peas.
• Cook for an additional 5 minutes, allowing the peas to cook through.
• Stir in the butter and Parmesan cheese, seasoning with salt and pepper to taste.
• Finish with a sprinkle of fresh thyme.

Notes

Handy Tips for a Perfect Risotto Every Time

Keep the vegetable stock warm on low heat throughout the cooking process; cold stock can halt the cooking of the rice.
Constant stirring is key to releasing the starches from the rice, giving risotto its signature creamy texture.
Using a wide and deep pan helps in even cooking.
It’s essential to taste as you go, adjusting the seasoning to perfection.
Serving Suggestions for Your Risotto Delight

A light mixed greens salad with a citrusy dressing pairs wonderfully with the rich risotto.
Roasted or grilled asparagus can be a great side.
A glass of chilled iced tea with a hint of lemon complements the dish.