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
Garlic Clove(s)
200 g
Green Beans
1
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 Purée
2
Vegetable Broth
4 cup(s)
Water for Vegetable Broth (not included)
1/2
White Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
682 kcal
Total fat
31 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
83 g
Fiber
11 g
Sugar
11 g
Proteins
17 g

Instructions

Prepare the broth
1

Prepare the vegetable broth

In a medium pot, bring water to a boil over high heat and stir in the vegetable broth cubes to dissolve. Reduce the heat to low and keep warm.

Prepare the ingredients
2

Prepare the ingredients

Bring a second small pot of salted water to a boil. Chop the white onion. Mince the garlic. Trim the green beans. Zest and press the lemon juice.

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

Prepare a bowl of ice water. Drop the green beans into the second pot of boiling water for 2-3 min. Put the green beans in the ice water than drain. In another large bowl, combine the remaining oil, the garlic, lemon zest 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.