Pumpkin risotto (healthier version)

Name: Pumpkin risotto (healthier version)
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 regular-sized ripe pumpkin, deseeded and cut into cubes; 3/4 cup risotto rice (araboli or canaroli); 2 clove garlic; 2 shallots; 750 ml chicken or vegetable stock; 1 dash olive oil; 1 packages enoki mushrooms (optional); 1 pinch black pepper and italian herbs, to taste

Yowanling @cook_3018246

Omitted the butter and cream to make it healthier but same great taste! :-)

Yowanling @cook_3018246

Omitted the butter and cream to make it healthier but same great taste! :-)

Saved

Ingredients

1 hour

2 servings

1/4regular-sized ripe pumpkin, deseeded and cut into cubes
3/4 cuprisotto rice (araboli or canaroli)
2 clovegarlic
2shallots
750 mlchicken or vegetable stock
1 dasholive oil
1 packagesenoki mushrooms (optional)
1 pinchblack pepper and italian herbs, to taste

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Steps

1 hour

1

Heat the stock on medium heat and keep it at a gentle simmer
2

Stir fry/steam/bake the pumpkins until cooked through. Place 2/3 of them into a blender, add 1-2 ladles of stock and blend till smooth.
3

Heat some olive oil on a medium frying pan. Sauté the garlic and shallots until brown.
4

Add in your rice and a ladle of stock. Let it simmer until the rice have absorbed all the stock. Stir the rice then add in another ladle of stock. Repeat until the rice has become al dente.
5

Add in your enoki mushrooms, pumpkin puree and cooked pumpkin cubes. Stir well to combine. Sprinkle black pepper and italian herbs to taste.
6

To serve, pour onto a plate and top it off with more italian herbs if you wish.