Pumpkin Risotto

with Citrus Green Bean Salad

  • 40 min
Vegetarian
Nut
Celebrate the arrival of fall with this delicious recipe that features pumpkin.
Pumpkin Risotto

Ingredients

3/4 cup(s)
Arborio Rice
2/5 cup(s)
Cooking White Wine
1 cm
Ginger
200 g
Green Beans
1/2
Lemon(s)
3/4 tsp
Nutmeg
2 tbsp
Olive Oil (not included)
1/4 cup(s)
Parmesan
1/4 cup(s)
Pecans
3/4 cup(s)
Pumpkin mashed
1
Vegetable Broth Cube(s)
2 cup(s)
Water (not included) (for green beans)
3 cup(s)
Water for Vegetable Broth (not included)
1/2
White Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
526 kcal
Total fat
29 g
Saturated Fat
7 g
Sodium
1 g
Total Carbohydrate
50 g
Fiber
9 g
Sugar
10 g
Proteins
10 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

In a medium pot, combine water for vegetable broth and green beans and bring to a boil over high heat.

Chop the white onion and ginger. Trim the green beans. Zest and press the lemon juice.

Prepare the broth
2

Prepare the vegetable broth and green beans

Pour quantity of water required for broth in a bowl and dissolve vegetable broth cube(s). Add green beans to pot with remaining water, reduce heat and cook for 2-3 min so beans are still crunchy. While beans are cooking, prepare a bowl of ice water. Add green beans to cold water, let rest 1 min, drain and set aside.

Cook the ingredients
3

Start the risotto

Heat 1/2 of the the olive oil in a medium pan over medium heat. Add the white onion, the rice and cook, stirring with a wooden spoon, 2-3 min. Add the wine and stir 1 min more.

Add the broth
4

Cook the risotto

Stir in 1 cup of the hot broth and cook, stirring constantly until all liquid has been absorbed - 2 min. Reduce the heat to medium-low and gradually add the stock - one ladle at a time - stirring until each ladle is almost all absorbed. Makre sure to reserve 1/4 of the liquid for step 5. This should take about 15 min.

Add the pumpkin
5

Finish the risotto

After 15 min, stir in the pumpkin purée and the ground nutmeg. Continue gradually adding the the remaining 1/4 of the broth, stirring and cooking until rice is tender - about 10 min more.

Cook the green beans
6

Prepare the bean salad

In a large bowl, combine the remaining oil, lemon zest, ginger and lemon juice. Add the green beans and season with salt and pepper. Spoon risotto into deep bowls, top with pecans and parmesan and serve with green bean salad.