Roasted Pumpkin Risotto (Creamy Recipe with Peas)
This roasted pumpkin risotto is creamy, comforting and full of cozy flavors. Made with roasted pumpkin, peas and sage, it’s a wholesome vegetarian dish perfect for cosy dinners.
Servings: 4 servings
Calories: 353kcal
Ingredients
For roasted pumpkin
- 2 ½ cups pumpkin (or 1 whole pumpkin) chopped into cubes
- 3 garlic cloves (whole)
- 1 tbsp olive oil
- ¼ teaspoon salt
- Pinch of pepper
Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion finely chopped
- 8 garlic cloves finely chopped (5 for risotto, 3 for roasting)
- 2 red chilies sliced
- 1 teaspoon dried sage
- 1 cup 200g risotto rice (Arborio or Carnaroli)
- 1 teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon salt plus extra to taste
- 5 cups boiled water with ¼ teaspoon salt stirred in
- 1 cup peas fresh or frozen
- 1 cup cheddar cheese grated/shredded
Instructions
Roast pumpkin
- Peel and chop the pumpkin into cubes, removing the seeds.
- Add the chopped pumpkin into a large bowl, add the garlic cloves, drizzle with olive oil, and season with salt and pepper.
- Roast in the air fryer at 200°C (400°F) for about 15 minutes (or 25 minutes in the oven) until tender and caramelised.
Cook the risotto
- In a large pan (or large heavy bottomed pan), heat olive oil (and butter) over medium heat.
- Add the garlic and red chillies, and cook for 1–2 minutes until fragrant.
- Then add the onions and sauté for about 5 minutes, until softened and lightly golden brown.
- Stir in the risotto rice, dried herbs, and salt, and cook for 2 minutes, stirring continuously to coat the grains and release their nutty aroma using a wooden spoon.
- Pour in a few spoonfuls of water (or stock) at a time, stirring constantly until absorbed. Repeat this process, adding liquid one ladle at a time, until the rice becomes creamy and al dente — this should take around 15 minutes.
- Stir in the peas and cook for 5 minutes.
- Add the grated cheese and cook for another 2 minutes, until the risotto is rich and creamy.
- Gently fold in the roasted pumpkin and remove from the heat. Serve immediately, topped with a sprinkle of fresh sage leaves and extra cheese if desired.
Notes
- Keep stirring: The cooking process for risotto rice is different compared with cooking regular rice as it requires consistent stirring. Constant stirring releases the rice’s starch, giving risotto its signature creamy texture.
- Roast pumpkin in advance: roasting pumpkin in the air fryer is a personal preference, as it brings a subtle caramelized flavor and subtle sweetness. You can also roast the pumpkin in a baking tray in the oven. Arrange in a single layer to evenly roast the pumpkin. The pumpkin is roasted with
- Serve fresh: risotto is best eaten fresh and doesn’t reheat well, so make just before serving.
Nutrition
Calories: 353kcal | Carbohydrates: 36g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 508mg | Potassium: 1418mg | Fiber: 5g | Vitamin A: 29835IU | Vitamin C: 83mg | Calcium: 310mg | Folate: 95µg | Iron: 4mg | Zinc: 3mg