Pumpkin Risotto
This pumpkin risotto is easy…don’t let the long ingredient list deter you. Just prep your ingredients, heat up that heavy bottomed pot and put on your favorite 30 minute tv show. After prep, this savory dish comes together between 25-30 minutes.
Roasting a pumpkin is a snap! You don’t even have to peel it. You will need:
1 2-3 lb Pumpkin
2 Tablespoons of Olive oil
1 Teaspoon of Salt
1 Teaspoon of Pepper (Optional)
Aluminum foil
Large baking sheet
Heat your oven to 375. Slice the pumpkin in half lengthwise or into wedges. Clean out the seeds and pulp. Drizzle the pumpkin with olive oil and sprinkle it with salt. Cover with aluminum foil OR if you sliced them in half, roast uncovered with the cut side face down. Roast in the oven for 50 minutes to one hour.
To make pumpkin puree, simply spoon out the roasted pumpkin flesh, add it to a food processor, and blend until smooth.
This pumpkin was so sweet and delicious, it almost didn’t make it into the risotto!
Now that you’ve prepped the thing that takes the longest, you can get to the easy part. Pour yourself a glass of wine (and one for your risotto) then follow the instructions below for a rustic, flavorful fall dish!
