Risotto of Pumpkin with Rocket and Parmesan

Creamy, comforting, and brimming with autumnal flavors, this Risotto of Pumpkin with Rocket and Parmesan is the perfect dish to elevate your weeknight dinners or impress guests. Featuring tender Arborio rice cooked to perfection in a medley of rich vegetable stock and dry white wine, this dish achieves a luscious, creamy texture without the need for heavy cream. Sweet, caramelized bites of pumpkin balance beautifully with the peppery freshness of rocket leaves, while a generous helping of grated Parmesan and a swirl of butter bring a luxurious depth of flavor. Ready in just 45 minutes, this risotto is ideal for a cozy dinner, offering a hearty yet elegant vegetarian meal. Garnish with extra rocket and Parmesan for an eye-catching, restaurant-worthy presentation.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 g Arborio rice
• 400 g Pumpkin (diced into small cubes)
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1.2 L Vegetable stock
• 150 ml Dry white wine
• 60 g Parmesan cheese (grated)
• 40 g Butter
• 2 tbsp Olive oil
• 50 g Rocket leaves
• 1 pinch Salt
• 1 pinch Black pepper (freshly ground)

Directions

Step 1

Heat the vegetable stock in a saucepan and keep it warm over low heat.

Step 2

In a large, deep pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.

Step 3

Add the diced pumpkin to the pan, stirring to coat it in the oil, and cook for 5 minutes until it starts to soften.

Step 4

Add the Arborio rice to the pan and stir continuously for 1-2 minutes until the rice becomes slightly translucent around the edges.

Step 5

Pour in the white wine and stir until it has been completely absorbed by the rice.

Step 6

Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition of stock to be absorbed before adding the next.

Step 7

Continue this process for about 20 minutes until the rice is cooked al dente and the mixture is creamy. You may not need all the stock.

Step 8

Remove the pan from the heat and stir in the butter and grated Parmesan cheese. Ensure they are fully melted and incorporated into the risotto.

Step 9

Season the risotto with salt and freshly ground black pepper to taste.

Step 10

Gently fold in the rocket leaves, allowing their heat to wilt them slightly.

Step 11

Serve the risotto immediately, garnished with a few extra rocket leaves and an additional sprinkle of Parmesan cheese if desired.

Nutrition Facts

Serving size	(2321.6g)

Amount per serving	% Daily Value*
Calories	1929.3

Total Fat 89.7g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 7.3g
Cholesterol 142mg	0%
Sodium 4122.7mg	0%
Total Carbohydrate 203.4g	0%
Dietary Fiber 20.1g	0%
Total Sugars 36.2g
Protein 58.6g	0%

Vitamin D 6.4IU	0%
Calcium 1068.7mg	0%
Iron 11.1mg	0%
Potassium 4124.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 12.6%

Carbs: 43.9%