Pumpkin risotto – A mouth-watering vegetarian dish
Meatless Monday never tasted this good!
Meatless Monday has started to become quite a trend among some people. This pumpkin risotto recipe is the perfect dish for your next Meatless Monday. Not only does it have health benefits to cut away on your meat intake, but it also helps to save a few bucks every month.
If you ever travel to Wilde’s Restaurant at The Lodge at Ashford Castle in the UK, you will be delighted at the vast variety of great vegan and vegetarian dishes available. Executive Chef Jonathan Keane continuously develop lip-smackingly delicious meatless recipes for guests.
Now, you can prepare a five-star vegetarian recipe for your family right at home. This pumpkin risotto is a very delicious recipe perfect to start off the new week. The addition of different cheeses includes another dimension of flavour and taste to this recipe. The rice makes this dish filling to keep you satisfied for longer. And finally, the pumpkin adds that much-needed vitamins and minerals to this dish.
This recipe serves one person, so make sure you increase the ingredient quantities according to the number of people you need to serve.
Pumpkin risotto recipeCourse: MainCuisine: VegetarianDifficulty: Easy
100 g risotto rice
100 g pumpkin flesh
300 ml vegetable stock
1 shallot, chopped
20 g parmesan
Belper knolle cheese (if available or use a good white cheddar)
30 g butter
1 tablespoon mascarpone
- Fry the risotto and shallots in butter gently for 2 minutes until there is no colour.
- Gradually add the stock, stirring as you do so.
- Begin adding the puree, mascarpone, parmesan and seasoning to taste.
- The risotto should be stirred/cooked until al dente.
- To finish, top the risotto with oil, seeds and belper knolle cheese to your desired taste.
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