Pumpkin, Lemon and Basil Risotto

May 10, 2023May 10, 20230 14
Pumpkin, Lemon and Basil Risotto recipe for a comforting dinner
in Main

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups butternut pumpkin , seeded and diced into 1 centimetre square cubes ( squash )
3 cups chicken stock ( or you can use a good quality vegetable stock if you prefer )
1 cup dry white wine
9 saffron strands ( optional )
1 dried bay leaf
3 tablespoons butter ( you can use olive oil if you want to be healthier )
3 garlic cloves , chopped finely
1 large onion , chopped finely
2 medium lemons
300 g risotto rice
1/2 cup basil leaves , roughly torn
40 g parmesan cheese , grated

Nutrision Information

Servings Per Recipe
4
Calories
390
Sugar
3g
Fat
12g
This pumpkin, lemon and basil risotto recipe puts a fresh twist on classic risotto by incorporating tangy lemon and fragrant basil into the mix. The addition of roasted pumpkin adds a natural sweetness and provides a comforting texture to this classic dish. The recipe takes some time and patience to make but the end result is a flavorful and hearty meal that is perfect for chilly evenings when you need something warm and filling. Serve it with a side salad or some crusty bread for a complete meal.

Instructions

1.Preheat your oven to 180C/350F.
2.In a baking dish, roast the pumpkin cubes for 15-20 minutes, until they are cooked through and slightly crispy on the outside.
3.In a saucepan, heat up the stock and wine with the saffron and bay leaf. Leave it on medium heat.
4.In a separate large saucepan, melt the butter and saute the garlic and onion until they are soft.
5.Add in the zest and juice of one lemon, reserving the other lemon for garnish.
6.Stir in the rice to coat it in the butter mixture. Cook it for a minute until it looks slightly translucent around the edges.
7.Add a ladleful of the hot stock to the rice and stir it in well. Wait for it to absorb the stock before adding another ladleful. Repeat this process, stirring the rice constantly so it doesn't stick to the bottom.
8.When the rice is cooked through and tender, stir in the roasted pumpkin cubes and the grated parmesan cheese. Add in some black pepper to taste.
9.Finally, stir in the torn basil leaves and serve immediately with extra grated parmesan and lemon wedges.

PROS

This pumpkin, lemon and basil risotto is a fragrant and comforting dinner option that is perfect for cooler weather.

The combination of sweet squash, tangy lemon and fresh basil make for a delicious and unique taste.

CONS

Risotto requires constant attention and stirring, which can be time-consuming and tiring.

While this recipe provides a vegetarian option by using vegetable stock, it does contain dairy in the form of butter and parmesan cheese, which may not be suitable for all diets.

HEALTH & BENEFITS

Pumpkin is a low calorie vegetable that is high in vitamins A and C, both of which are great for maintaining healthy skin and a strong immune system.
Basil contains antioxidants and anti-inflammatory properties that can help to lower stress and promote heart health.
Lemon is a great source of vitamin C and may also help to aid digestion and reduce inflammation in the body.

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