Name: Pumpkin risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 0 pinches Celtic sea salt; 1⁄4 tsp Black pepper; 1⁄4 Tbsp Coconut oil; 1 clove Garlic; 3⁄4 tsp Paprika powder; 1⁄4 tsp Chili flakes; 3⁄4 tsp Dried turmeric; 1⁄4 piece Butternut Squash; 1 clove Garlic; 3⁄4 piece Red onion; 1⁄4 stalk Celery; 235 ml vegetable broth; 35 g Shiitake mushrooms; 100 g Risotto Rice; 1 3⁄4 Tbsp White wine

Nightshade

Celery

Living the Green Life

Oven

Lunch

Dinner

Pumpkin risotto, the ultimate comfort food! With this cold weather I am looking for easy comfort food. A recipe that does it very well is this delicious pumpkin risotto. Packed with good ingredients, fragrant herbs and of course a lot of love, this recipe simply cannot fail. Idea for tonight? Sure!

Vegetarian

Vegan

For the pumpkin

For the risotto

Pumpkin risotto

 Preheat your oven to 200 degrees Celsius. 

 Wash the pumpkin, cut it in half and remove the seeds and threads from the pumpkin. Dice the pumpkin and melt the coconut oil. 

 Put the pumpkin together with all the herbs and the garlic in a container and mix everything together. Then place the cubes on a baking tray lined with baking paper. Roast the pumpkin in the oven for about 30 minutes. Halfway through the oven turn the pieces so that they are toasted from all sides. 

 In a large pan, heat a large scoop of coconut oil and cut the onion into small pieces, fry them briefly, then add the garlic and celery. 

 Then add the risotto rice and fry it for a while. Pour in the white wine. 

 When this wine is absorbed by the rice, gradually add the stock. When the previous water is completely absorbed, add extra stock. Keep adding stock until the grains of rice are soft. 

 Add salt and pepper to taste and stir in the shiitake, let it warm in two minutes. Remove the pan from the heat and add the pumpkin. Serve immediately and enjoy! 

Pumpkin risotto

Pumpkin risotto

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