I had a Pumpkin Week on my blog last year when it was just a week old! Obviously back then in my first week, my views were almost nothing, so this year I wanted to do Pumpkin week again. I’m going to start off with a savoury recipe, Roast Pumpkin Risotto.
I mentioned last year that I’m pretty sure at least 60% of the pumpkins purchased in this country are destined to become jack’o’lanterns maybe even more. Pumpkin isn’t really seen as food by a lot of people and it’s such a shame as it really is delicious! I myself hadn’t even tried pumpkin until last year, if you like butternut squash you will love pumpkin.
I’ve seen lot’s of pumpkin risotto recipes that use pumpkin puree and are orange in colour but I wanted my Roast Pumpkin Risotto to have chunks of Pumpkin in it instead. To make this risotto you roast the pumpkin in the oven first and then stir it into the risotto at the end of the cooking process.
Risotto is one of my favourite dishes. It takes a bit of time and effort, you need to be with it stirring the whole time it’s cooking, you can’t just leave it to it. But I think it’s worth it in the end!
I hope you enjoy today’s recipe for Roast Pumpkin Risotto and come back tomorrow as Pumpkin Week continues with a recipe for Pumpkin Pie Brownies!
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Some other recipes that you might enjoy!