Easy Pumpkin Risotto [Immersion Blender]
This fall favorite uses fresh pumpkin to give this risotto a simple, clean, and delicious flavor.
Ingredients
- (2 teaspoons) extra virgin olive oil
- 150 g (1 cup) yellow onion, peeled, cut into large chunks
- (3 ) garlic cloves, peeled, smashed
- 240 g (1 ½ cups) fresh pumpkin, peeled, cut into large chunks
- 960 ml (4 cups) vegetable stock
- 400 g (2 cups) arborio rice
- (1 teaspoon) kosher salt, optional
- (½ teaspoon) ground black pepper
- 35 g (¼ cup) grated parmesan cheese, optional
Directions
- Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
- Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
- Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.
Chef's Notes
- Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired.
- What gives pumpkin its stunning orange color? Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things.
Ingredients
- (2 teaspoons) extra virgin olive oil
- 150 g (1 cup) yellow onion, peeled, cut into large chunks
- (3 ) garlic cloves, peeled, smashed
- 240 g (1 ½ cups) fresh pumpkin, peeled, cut into large chunks
- 960 ml (4 cups) vegetable stock
- 400 g (2 cups) arborio rice
- (1 teaspoon) kosher salt, optional
- (½ teaspoon) ground black pepper
- 35 g (¼ cup) grated parmesan cheese, optional
Directions
- Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
- Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
- Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.
Chef's Notes
- Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired.
- What gives pumpkin its stunning orange color? Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things.