Simple Italian Roasted Pumpkin Risotto with Prosecco
A creamy risotto featuring roasted pumpkin and celery, cooked with Carnaroli or Arborio rice and infused with Prosecco sparkling wine.
Ingredients
- 250 g Arborio or Carnaroli rice
- 1 butternut squash
- 1/2 regular or Halloween pumpkin small size
- 1 onion finely chopped
- 2 cloves garlic
- 1/2 celery stick finely chopped
- 50 g unsalted butter
- 400 ml Prosecco
- 1/2 teaspoon salt
- pepper
- 4 tbsp grated Parmesan cheese
- olive oil
Instructions
- Preheat the oven to 200°C. Cut the pumpkin into smaller pieces, removing the seeds. Drizzle with oil, season with salt and pepper, and roast for 30 minutes. Once done, scoop out the flesh and mash with a fork. Set aside.
- Finely chop onion and celery stalk. Heat oil in a pan and sauté for 3 minutes until translucent.
- Add the rice and chopped garlic, and fry for 1 minute while stirring. Pour in half the Prosecco, stirring constantly. Add salt or vegetable stock, and cook for 15 minutes, adding more Prosecco as needed.
- Stir in the mashed roasted pumpkin and cook for another 10-15 minutes, adding more Prosecco or water as you go.
- Five minutes before it's done, mix in grated Parmesan and butter. Taste and season with extra salt if needed.
- Optional mushrooms: In a separate pan, sauté finely chopped onion for 3 minutes. Add sliced mushrooms, season with salt and pepper, add parsley or thyme and fry for 3-5 minutes until the mushrooms darken and their liquid evaporates.
Notes
The total calorie count for this dish is approximately 1,671 kcal, but this may vary depending on the specific products used. This recipe serves 3 people, with around 557 kcal per serving.