A subtle balance of sweet and salty, this meal is perfect for warming up date night! Cheesy risotto is amped up with sweet pumpkin and doused with a decadent home-made nutty butter drizzle. Served with a balsamic-dressed green leaf salad on the side. Simply stunning!
Pumpkin Risotto
Pumpkin Risotto
with cream cheese & pecan nut butter
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Cream Cheese
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Leeks
- Pecan Nuts
- Pumpkin Chucks
- Pumpkin Chunks
- Risotto Rice
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
OVEN-CARAMELISED PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 500ml of boiling water. Rinse the leek halves thoroughly and finely slice. Place a pot over a medium-high heat with a drizzle of oil. When hot, sauté the sliced Leeks for 2-3 minutes until soft, shifting frequently. Add in the rice, grated garlic and stir for 1-2 minutes until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
NUT-INFUSED BUTTER
Place the pecan nuts in a pan over medium heat with 20g of butter. Fry for 2-3 minutes or until the butter is melted and starting to brown. Remove from the heat and set aside.
SMOOTH OPERATOR
When the pumpkin is done, place ½ in a bowl. Mash with a fork or potato masher until smooth. Once smooth, add to the risotto along with the cream cheese and ¾ of the grated cheese. Loosen with a splash of warm water if it’s too thick and season to taste.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT DATE NIGHT
Dish up the risotto and scatter with the remaining roast pumpkin pieces. Drizzle over the nutty butter (to taste) and all the nuts. Sprinkle over the remaining cheese and the torn basil. Side with the dressed leaves. You’re a natural, Chef!
Pumpkin Chunks - 250g
Vegetable Stock - 10ml
Leeks - 100g
Risotto Rice - 100ml
Garlic Clove - 1
White Wine - 65ml
Pecan Nuts - 15g
Cream Cheese - 30ml
Grated Italian-style Hard Cheese - 60ml
Green Leaves - 20g
Balsamic Vinegar - 7,5ml
Fresh Basil - 4g
OVEN-CARAMELISED PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 800ml of boiling water. Rinse the leek halves thoroughly and finely slice. Place a pot over a medium-high heat with a drizzle of oil. When hot, sauté the sliced Leeks for 2-3 minutes until soft, shifting frequently. Add in the rice, grated garlic and stir for 1-2 minutes until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
NUT-INFUSED BUTTER
Place the pecan nuts in a pan over medium heat with 40g of butter. Fry for 2-3 minutes or until the butter is melted and starting to brown. Remove from the heat and set aside.
SMOOTH OPERATOR
When the pumpkin is done, place ½ in a bowl. Mash with a fork or potato masher until smooth. Once smooth, add to the risotto along with the cream cheese and ¾ of the grated cheese. Loosen with a splash of warm water if it’s too thick and season to taste.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT DATE NIGHT
Dish up the risotto and scatter with the remaining roast pumpkin pieces. Drizzle over the nutty butter (to taste) and all the nuts. Sprinkle over the remaining cheese and the torn basil. Side with the dressed leaves. You’re a natural, Chef!
Pumpkin Chunks - 500g
Vegetable Stock - 20ml
Leeks - 200g
Risotto Rice - 200ml
Garlic Cloves - 2
White Wine - 125ml
Pecan Nuts - 30g
Cream Cheese - 60ml
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 40g
Balsamic Vinegar - 15ml
Fresh Basil - 8g
OVEN-CARAMELISED PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,1L of boiling water. Rinse the leek halves thoroughly and finely slice. Place a pot over a medium-high heat with a drizzle of oil. When hot, sauté the sliced Leeks for 3-4 minutes until soft, shifting frequently. Add in the rice, grated garlic and stir for 1-2 minutes until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
NUT-INFUSED BUTTER
Place the pecan nuts in a pan over medium heat with 60g of butter. Fry for 2-3 minutes or until the butter is melted and starting to brown. Remove from the heat and set aside.
SMOOTH OPERATOR
When the pumpkin is done, place ½ in a bowl. Mash with a fork or potato masher until smooth. Once smooth, add to the risotto along with the cream cheese and ¾ of the grated cheese. Loosen with a splash of warm water if it’s too thick and season to taste.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT DATE NIGHT
Dish up the risotto and scatter with the remaining roast pumpkin pieces. Drizzle over the nutty butter (to taste) and all the nuts. Sprinkle over the remaining cheese and the torn basil. Side with the dressed leaves. You’re a natural, Chef!
Pumpkin Chucks - 750g
Vegetable Stock - 30ml
Leeks - 300g
Risotto Rice - 300ml
Garlic Cloves - 3
White Wine - 170ml
Pecan Nuts - 45g
Cream Cheese - 90ml
Grated Italian-style Hard Cheese - 170ml
Green Leaves - 60g
Balsamic Vinegar - 22,5ml
Fresh Basil - 12g
OVEN-CARAMELISED PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway.
GO RISOTTO!
Boil the kettle. Dilute the stock with 1,3L of boiling water. Rinse the leek halves thoroughly and finely slice. Place a pot over a medium-high heat with a drizzle of oil. When hot, sauté the sliced Leeks for 3-4 minutes until soft, shifting frequently. Add in the rice, grated garlic and stir for 1-2 minutes until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
NUT-INFUSED BUTTER
Place the pecan nuts in a pan over medium heat with 80g of butter. Fry for 2-3 minutes or until the butter is melted and starting to brown. Remove from the heat and set aside.
SMOOTH OPERATOR
When the pumpkin is done, place ½ in a bowl. Mash with a fork or potato masher until smooth. Once smooth, add to the risotto along with the cream cheese and ¾ of the grated cheese. Loosen with a splash of warm water if it’s too thick and season to taste.
JUST ONE MORE THING…
Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.
DECADENT DATE NIGHT
Dish up the risotto and scatter with the remaining roast pumpkin pieces. Drizzle over the nutty butter (to taste) and all the nuts. Sprinkle over the remaining cheese and the torn basil. Side with the dressed leaves. You’re a natural, Chef!
Pumpkin Chunks - 1kg
Vegetable Stock - 40ml
Leeks - 400g
Risotto Rice - 400ml
Garlic Cloves - 4
White Wine - 250ml
Pecan Nuts - 60g
Cream Cheese - 125ml
Grated Italian-style Hard Cheese - 250ml
Green Leaves - 80g
Balsamic Vinegar - 30ml
Fresh Basil - 15g
Frequently Asked Questions
What is the preparation time for Pumpkin Risotto?
The preparation time for Pumpkin Risotto with cream cheese & pecan nut butter is between 20 and 35 minutes.
What is the total time required to make Pumpkin Risotto with cream cheese & pecan nut butter?
The total time required to make Pumpkin Risotto with cream cheese & pecan nut butter is between 40 and 55 minutes.
How many servings does Pumpkin Risotto provide?
4 servings
What are the main ingredients in Pumpkin Risotto?
Balsamic Vinegar, Cream Cheese, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Leeks, Pecan Nuts, Pumpkin Chucks, Pumpkin Chunks, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Pumpkin Risotto?
Calories: 938, Carbs: 121 grams, Fat: grams, Protein: 30.6 grams, Sugar: 16.6 grams, Salt: 1363 grams
How do I prepare Pumpkin Risotto?
OVEN-CARAMELISED PUMPKIN: Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway. GO RISOTTO!: Boil the kettle. Dilute the stock with 800ml of boiling water. Rinse the leek halves thoroughly and finely slice. Place a pot over a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. Add in the rice, grated garlic and stir for 1-2 minutes until coated. Mix in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. SMOOTH OPERATOR: When the pumpkin is done, place ½ in a bowl. Mash with a fork or potato masher until smooth. Once smooth, add to the risotto along with the cream cheese and ¾ of the grated cheese. Loosen with a splash of warm water if it’s too thick and season to taste. JUST ONE MORE THING…: Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste. DECADENT DATE NIGHT: Dish up the risotto and scatter with the remaining roast pumpkin pieces. Drizzle over the nutty butter (to taste) and all the nuts. Sprinkle over the remaining cheese and the torn basil. Side with the dressed leaves. You’re a natural, Chef! NUT-INFUSED BUTTER: Place the pecan nuts in a pan over medium heat with 40g of butter. Fry for 2-3 minutes or until the butter is melted and starting to brown. Remove from the heat and set aside.
What should be prepared from my kitchen to make Pumpkin Risotto?
Balsamic Vinegar, Cream Cheese, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Leeks, Pecan Nuts, Pumpkin Chucks, Pumpkin Chunks, Risotto Rice, Vegetable Stock, White Wine
How many calories does Pumpkin Risotto have?
938 calories
How much fat content does Pumpkin Risotto have?
grams
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