This risotto is simple to prepare and makes a satisfying and healthy vegetarian meal.
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Step 1: Gather Ingredients
2 Tablespoons olive oil
2 cups fresh pumpkin, cut in cubes
2 cloves garlic
1/4 cup white wine
1 cup arborio rice
4 cups vegetable broth
1/2 teaspoon allspice
1/2 teaspoon dried thyme
1/3 cup finely grated parmesan cheese
1/4 cup roasted pepitas
Salt and pepper to taste
Step 2: Roast Pumpkin
Preheat oven to 400 degrees F. Toss the cubed pumpkin with one tablespoon of olive oil and put on a sheet pan in a single layer. Bake for 30-40 minutes, until tender. Remove from oven and set aside.
Step 3: Prepare Risotto
Add the vegetable broth to a pot and heat on the stove until simmering, then lower the heat. Meanwhile, heat one tablespoon of olive oil in a large pot over medium high heat. Add the chopped garlic and Sautee until lightly browned. Add the wine and cook for 3 minutes. Add the rice and cook for a few more minutes until the wine is mostly absorbed. Add one cup of broth and cook until absorbed by the rice, stirring frequently. Keep adding the stock 1/2 cup at a time, until all the stock is used up and the rice is fully cooked. Stir in the roasted squash and remove from the heat. Stir in the parmesan.
Step 4: Plate and Serve
Serve the risotto garnished with chopped parsley and roasted pepitas.
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