Pumpkin Lemon and Basil Risotto
Elevate your weeknight dinner game with this creamy and aromatic Pumpkin Lemon and Basil Risotto—an irresistible combination of fall comfort and bright, zesty flavors. This dish brings together the natural sweetness of tender roasted pumpkin, the subtle tang of fresh lemon zest and juice, and the herbaceous freshness of basil in a velvety arborio rice base. Toasted to perfection and deglazed with dry white wine, the risotto achieves its signature creamy texture with the gradual addition of hot vegetable stock. A generous sprinkle of parmesan cheese ties it all together, making this vegetarian risotto a true crowd-pleaser. Quick to prepare in under an hour, this vibrant recipe is perfect as an elegant main course or a hearty side dish. Serve it warm, garnished with extra basil leaves and parmesan, and savor the balance of flavors in every bite.
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Recipe Information
Ingredients
- 400 g pumpkin
- 30 g unsalted butter
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 300 g arborio rice
- 125 ml dry white wine
- 1 liter vegetable stock, hot
- 50 g parmesan cheese, grated
- 1 lemon, juiced and zested
- 10 g fresh basil leaves, chopped
- 1 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
Peel the pumpkin and cut it into small cubes (1-2 cm).
Heat 1 tablespoon of olive oil and 15 g of unsalted butter in a large saucepan over medium heat. Add the cubed pumpkin and cook for 8-10 minutes until tender but not mushy. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and butter. Sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute.
Stir in the arborio rice and toast it for 2-3 minutes, ensuring all grains are evenly coated in the oil.
Pour in the white wine and stir continuously until most of it has evaporated.
Gradually start adding the hot vegetable stock, one ladle at a time, stirring frequently. Allow each ladleful to be almost fully absorbed before adding the next. Repeat this process for about 20-25 minutes until the rice is cooked but slightly al dente.
Once the rice is cooked, fold in the cooked pumpkin cubes, grated parmesan cheese, lemon juice, lemon zest, salt, and black pepper. Stir well to combine and achieve a creamy consistency.
Remove the risotto from the heat and gently stir in the chopped basil leaves.
Serve immediately, garnished with additional parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
