Pumpkin Lemon And Broccoli Risotto Recipe

Recipe By Slurrp

This Pumpkin Lemon and Broccoli Risotto is a creamy and flavorful dish that combines the earthy sweetness of pumpkin with the tanginess of lemon and the freshness of broccoli. The risotto is cooked to perfection, with a rich and velvety texture. It is a perfect comfort food for the fall season, and can be enjoyed as a main course or a side dish.

4.4
21 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Pumpkin Lemon And Broccoli Risotto
plan
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ingredients serve

Ingredients for Pumpkin Lemon And Broccoli Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Pumpkin Puree
  • 1/4 Zest And Juice Lemon
  • 1/4 cup Broccoli, Chopped
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley, For Garnish

Directions: Pumpkin Lemon And Broccoli Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
  • STEP 3.Gradually add vegetable broth to the pan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
  • STEP 4.Stir in the pumpkin puree, lemon zest, lemon juice, and chopped broccoli. Cook for a few more minutes until the broccoli is tender.
  • STEP 5.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
  • STEP 6.Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

Cooking Tips

  • Toasting the rice before adding the broth helps to enhance the nutty flavor of the risotto.
  • Make sure to stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
  • You can adjust the consistency of the risotto by adding more or less vegetable broth as needed.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan over low heat, adding a splash of vegetable broth or water to restore its creamy texture.
  • Serve the risotto as a main course with a side salad, or as a side dish alongside roasted chicken or grilled fish.
Nutrition
value
533
calories per serving
13 g Fat16 g Protein84 g Carbs11 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    16g
  • Carbs
    84g
  • Fiber
    11g

MacroNutrients

  • Carbs
    84g
  • Protein
    16g
  • Fiber
    11g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    239mg
  • Iron
    6mg
  • Vitamin A
    687mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    136mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    61mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    127mg
  • Manganese
    2mg
  • Phosphorus
    331mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp