Roasted Pumpkin Asparagus And Mint Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the pumpkin into small cubes.
• STEP 3.Toss the pumpkin cubes with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
• STEP 5.While the pumpkin is roasting, prepare the asparagus by trimming off the tough ends and cutting them into bite-sized pieces.
• STEP 6.In a large saucepan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
• STEP 7.Add the Arborio rice to the saucepan and stir to coat the grains with the butter.
• STEP 8.Pour in the white wine and cook until it has been absorbed by the rice.
• STEP 9.Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
• STEP 10.After about 15 minutes, add the roasted pumpkin and asparagus to the risotto.
• STEP 11.Continue adding the vegetable broth and stirring until the rice is cooked al dente, with a creamy texture.
• STEP 12.Stir in the grated Parmesan cheese and chopped mint leaves.
• STEP 13.Season with salt and pepper to taste.
• STEP 14.Serve the roasted pumpkin asparagus and mint risotto hot, garnished with additional grated Parmesan cheese and fresh mint leaves.
• STEP 15.Enjoy!

Cooking Tips

• To save time, you can roast the pumpkin in advance and store it in the refrigerator until ready to use.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a more intense mint flavor, you can add a few drops of mint extract to the risotto.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the creamy texture.
• This risotto pairs well with a crisp green salad or a side of roasted vegetables.

Storage and Serving

• Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the creamy texture.
• Serve hot, garnished with additional grated Parmesan cheese and fresh mint leaves.
• Pair with a crisp green salad or a side of roasted vegetables for a complete meal.