Fresh Pumpkin Risotto

 

So often with pumpkin we only think of sweet dishes, but this savory risotto is so good! We decided to use fresh pumpkin in this recipe, which really adds to the deliciousness of the recipe, in our opinion. 

Check out the links below to see other pumpkin recipes from our fellow Recipe Redux members! Their recipes sound delicious.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 cup finely chopped onion
• 1 tablespoon chopped garlic
• 2 cups brown rice
• 1 cup white grape juice
• 3 cups of chicken broth
• 1 small sweet pumpkin
• 1/2 cup grated Parmesan cheese

Directions

1. Heat oven to 350 degrees. Take your pumpkin and wash the outside. Chop it into two halves, clean it out, and remove stem.

2. Fill a 8x10 pan with 1 inch of water. Place the two halves of the pumpkin face down in the water and put in oven.

3. After 30 minutes, take one of the halves out of the pan. Return other half to oven. Skin and chop the first half into tiny pieces and set aside (about 2 cups). Leave the other half in for another 30 minutes (60 minutes total), and then puree the meat of the pumpkin (about 2 cups). You may have leftover pumpkin to use in one of the other pumpkin recipes we've linked to on the bottom of this post!

4. Cook the brown rice, but replace 4 cups of water with white grape juice and chicken broth. Rice should be al dente--cooked, but still slightly firm.

5. In a large skillet, heat olive oil. Saute onion, garlic, and diced pumpkin until onion and garlic are soft. Add the cooked rice and saute for about 3 more minutes.

6. Add pureed pumpkin, stir, and serve immediately.

What's your favorite way to use pumpkin? We'd love to hear about your favorite pumpkin recipes!

Cherie Schetselaar - Grain Crazy - Fresh Pumpkin Risotto

Alexandra Caspero- Delicious Knowledge - Pumpkin Enchiladas

Katie Hamm - Healthy & Happy Hour - Pumpkin-Bacon Penne

Alysa Bajenaru - Inspired RD - Sweet & Spicy Pumpkin Fries

Everyday Tastiness - Pumpkin Pie Smoothie

Dr Barb, Nutriton Budgeteer - Pumpkin Chili Chicken Pizza

Elizabeth Jarrard- Don't (White) Sugar Coat It - Vegan Pumpkin Soup

Kristen Bourque- Swanky Dietitian - baked pumpkin oatmeal

Marie Spano - Cream cheese Pumpkin muffins

Regan @ The Professional Palate - Pumpkin Ravioli in a Walnut-Sage Cider Sauce

Danielle Omar - Food Confidence RD - Pumpkin Goulash

Emma @ The Hearty Heart - (Vegan) Cocoa Pumpkin (Whiskey) Mousse

gretchen - kumquat - baked mini pumpkins

Emma Stirling - The Scoop on Nutrition - Recipe Redux Chermoula Chickpea & Pumpkin Sliders

Janel Funk: Eat Well with Janel - Pumpkin Pie Smoothie

Nicole @ Whole Health RD - Kaddo Bourani - Candied Pumpkin with Yogurt and Meat Sauce

Yuri - Chef Pandita - Pumpkin Apple Soup

Lisa @ Healthful Sense - Pumpkin Cream Pie Filling & Pudding

Jessica Fishman Levinson - Nutritioulicious - Recipe Redux: Pumpkin Pancakes

Jane Schwartz, RD -

Kat Lynch - Eating The Week - Pumpkin yogurt dip for waffle sticks

Katie Caputo- East Meats West - Pumpkin Stuffing

Serena @ Teaspoon of Spice - Whole Pumpkin Cheddar Gratin

Kristina @ Love and Zest - Pumpkin Mash

Carrie Miller - Nutrition Know How - Baked Stuffed Pumpkin & Pumpkin Orange Muffins

Ann Dunaway Teh - Eat to Nourish, Energize & Flourish - Pumpkin, Squash and Apple Soup

Kara Lydon - Peace, Love, and Food - Pumpkin Yogurt Dip

Stephanie Howard - Give Them Something Better - Fall Harvest Chili

Karman Meyer-Nutrition Adventures - Pumpkin-Potato Breakfast Hash

Ayla Withee- Eat Simply - Salt and Vinegar Pumpkin Seeds

Heather Calcote - Dietitian on the Run - Pumpkin Rosemary & Mushroom Quinoa

Jill Melton-The Relish Dish - Ham and Cheese Stuffed Pumpkin

EA-The Spicy RD - Pumpkin Pesto Bruschetta

Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen - Ghoulishly Good Stuffed Sugar Pumpkin

Diane Welland - Eat Well, Eat Clean - Pumpkin Cranberry Scones

Rebecca Noseworthy - It's a Savoury Life - Fall Pumpkin Chili