Pumpkin and Vegetable Risotto
Hearty pumpkin, mushroom, and root vegetable risotto, served in charming mini pumpkin bowls.
Ingredients
- 1 cup Arborio rice standard coffee mug, 200ml approx
- 3 small pumpkins of your choice size of a standard pasta bowl
- 1 cup mixed mushrooms
- 2 carrots
- 1 parsnip
- 1 sweet potato medium size
- 1 onion
- 3 cloves garlic
- 3-4 tbsp cream
- 40 g grated Parmesan cheese
- 2 stock cubes - chicken or vegetable
- olive oil
Spices
- 4 tbsp parsley
- 2-3 tsp ground sweet paprika
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp freshly ground pepper
- salt to taste
Optional ( for non-vegetarian version )
- 1/2 cup chopped cured sausage or bacon
Instructions
MINI PUMPKIN BOWLS
- Rinse the pumpkins with water and pat them dry.
- If the pumpkin doesn't have a flat bottom and doesn't sit properly, then cut a small part, being careful not to cut too much, just a thin layer to even out the bottom.
- Now, cut off the lid. Be cautious as pumpkins are very hard; use an extremely sharp knife.
- Scoop out the center with the seeds using a spoon.
- Carefully cut the inside of the pumpkin with a small sharp knife, making the bowl thinner. Afterward, use a large spoon to scrape the bottom and the sides. Save the bits of pumpkin for the risotto.
- Pumpkin bowls are now ready for serving. Keep them at room temperature while preparing risotto.
RISOTTO
- In a larger pot, add oil and sauté onions, vegetables chopped into small pieces, finely chopped bacon or sausages ( if making non-vegetarian version), and the pumpkin. Sauté for about 7 minutes. Then add mushrooms and garlic and continue to sauté for about 2-3 minutes.
- Pour in water (around 800ml), add washed rice, a stock cube, salt, all the other seasonings, and one-third of the parsley. Cook over medium heat with occasional stirring to prevent rice from sticking to the bottom of the pan.
- When the water is halfway reduced, add another one or two cups and continue cooking. Add more water as needed. When the rice is almost cooked, should be "al dente", stop adding water and let it finish cooking in the remaining liquid to thicken the risotto.
- In the last 5 minutes of cooking, add cream and half of the grated Parmesan. Season well with black pepper.
- When it's ready, remove from the heat and stir in the remaining parsley.
- Let it sit for 10 minutes and then serve in those cute pumpkin bowls. :-)
Notes
Total Calories (without optional non-vegetarian ingredients): Approximately 1950 calories. Please note that calorie counts are estimates and can vary based on the specific brands and quantities of ingredients used. As a main meal, this dish is designed to serve 3 people, so the approximate calorie count per person would be around 650 calories.