Comforting Pumpkin Ricotta Risotto
As the autumn season settles in, it calls for the warm, sweet flavours of pumpkin. And what better way to enjoy this seasonal favourite than in a beautiful and comforting risotto? This Pumpkin Ricotta Risotto combines the natural sweetness of pumpkin with the creaminess of ricotta and parmesan. Topped with roasted pumpkin, crunchy pumpkin seeds, and a sprinkle of fresh thyme, it’s the perfect cozy dish to savour on any chilly day.
Ingredients (Serves 4-6)
300g risotto rice
1 shallot, finely diced
600g pumpkin (400g for puree and 200g for topping)
approximately 1L water or vegetable broth, kept warm
2 tablespoons olive oil
30g butter
100g ricotta cheese
50-100g parmesan cheese, grated
2 tablespoons olive oil
30g pumpkin seeds
Fresh thyme leaves, for garnish
Salt and pepper, to taste
INSTRUCTIONS
Step 1: Roast the Pumpkin and Pumpkin Seeds
1. Preheat the oven: Preheat your oven to 200°C (392°F).
2. Roast the pumpkin for puree and topping: Place the sliced pumpkin (for the puree and topping) on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
3. Roast: Roast for 25-30 minutes, or until the pumpkin is tender and caramelised. Remove from the oven and separate the roasted pumpkin for the topping. Set aside.
4. Toast the pumpkin seeds: Spread the pumpkin seeds on a separate baking sheet and roast in the oven for 5-7 minutes until golden and crispy. Set aside.
Step 2: Make the Pumpkin Puree
1. Blend the pumpkin: Take the roasted 400g pumpkin and blend it in a food processor or blender until smooth. Set aside the pumpkin puree.
Step 3: Prepare the Risotto
1. Sauté the shallot: In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely diced shallot and sauté until soft and translucent, about 3-4 minutes.
2. Add the rice: Stir the risotto rice into the pan and cook for 1-2 minutes, allowing it to toast lightly.
3. Add broth gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to absorb before adding more.
4. Incorporate the pumpkin puree: When the rice is about halfway cooked (after 10-12 minutes), stir in the roasted pumpkin puree to give the risotto its rich, golden colour and sweet flavour. Continue adding broth until the rice is cooked al dente and creamy, which should take another 6-8 minutes.
Step 4: Finish the Risotto
1. Stir in the butter, ricotta, and parmesan: Once the risotto is cooked, stir in 30g butter, 100g ricotta, and 50g grated parmesan. Stir until the risotto is creamy and well combined. Season with salt and pepper to taste.
Step 5: Assemble the Dish
1. Plate the risotto: Spoon the creamy pumpkin ricotta risotto onto plates.
2. Top with roasted pumpkin: Add the reserved roasted pumpkin cubes on top of the risotto.
1. Sprinkle with toasted pumpkin seeds: Scatter the toasted pumpkin seeds over the dish for added texture.
2. Garnish: Finish with fresh thyme leaves and an optional drizzle of olive oil.
Serve warm and enjoy the rich, creamy texture of the pumpkin risotto with its delightful roasted pumpkin cubes and crunchy seeds. For extra indulgence, sprinkle additional grated parmesan on top!
