Pumpkin Risotto

Helena Gómez
This Castilla squash risotto is ideal for the autumn season as this type of squash is in season; it is rich because it is sweet and you can prepare many dishes with this ingredient.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup white rice
  • 1 cup white wine
  • 3 cups chicken broth
  • 1 cup pumpkin purée, Castilla squash
  • 1/3 cups Parmesan cheese, grated
  • 1 cup button mushrooms, chopped
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 1/3 onions, finely chopped
  • 1 clove garlic
  • 3 tablespoons whipping cream
  • salt, to taste
  • pepper, to taste
Preparation
30 mins
0 mins
Low
  • Heat the chicken broth.
  • In a separate pot, heat the oil, add the rice and sauté.
  • Add the finely chopped onion.
  • Wait until the onion is transparent and add the chopped garlic.
  • Add the wine gradually; when it has evaporated, add a cup of broth.
  • Stir constantly, and when the cup has been absorbed, add another.
  • Add the chopped mushrooms and mustard.
  • When the second cup evaporates, add another cup of chicken broth along with the pumpkin puree.
  • When everything has been incorporated and the third cup has evaporated, turn off the heat.
  • Add the butter, Parmesan cheese, and cream, stir well.
  • Garnish with grated Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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