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Indian Style Pumpkin Risotto | Vegetarian Pumpkin Cheese Risotto | Creamy Pumpkin Arborio Rice |
Tarla Dalal
• 13 November, 2017
Table of Content
Indian Style Pumpkin Risotto | Vegetarian Pumpkin Cheese Risotto | Creamy Pumpkin Arborio Rice |
Indian Style Pumpkin Risotto is a luxurious fusion dish that combines the creaminess of Italian arborio rice with the warmth of Indian-style pumpkin (kaddu). The dish gets its velvety texture from the combination of pumpkin sauce, parmesan cheese, fresh cream, and butter, all of which help create a rich, smooth mouthfeel. The sweetness of pumpkin works beautifully with savoury notes from garlic, onion, rosemary, and stock, making this a deeply comforting one-pot meal.
A classic risotto is known for its khichdi-like consistency, and this Vegetarian Pumpkin Cheese Risotto stays true to that tradition. The arborio rice, with its naturally high starch content, absorbs flavours well and becomes creamy when cooked slowly with stock. The gently simmered pumpkin purée adds body and thickness, turning the dish into a soothing, melt-in-the-mouth preparation perfect for a hearty meal.
The addition of rosemary, garlic, and onions brings a delightful aroma and depth of flavour to this Italian–Indian fusion. While fresh cream and grated cheese amplify the richness, the pumpkin provides a natural sweetness that balances the savoury ingredients. The final result is a bowl of Creamy Pumpkin Arborio Rice that is indulgent, flavour-packed, and satisfying enough to serve as a complete meal.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
37 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
52 Mins
Makes
4 servings
Ingredients
for Indian Style Pumpkin Risotto
1/2 cup grated parmesan or processed cheese
1 tbsp fresh cream
1 1/2 cups roughly chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped red pumpkin (bhopla / kaddu)
3/4 cup arborio rice
1 1/2 tbsp butter
1 tbsp olive oil
2 fresh rosemary stalks
1/4 cup chopped onion
2 tbsp finely chopped garlic (lehsun)
4 cups vegetable stock
salt and freshly ground black pepper (kalimirch) to taste
Method
for Indian Style Pumpkin Risotto
- Combine the roughly chopped pumpkin and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- Drain and blend in a mixer till smooth. Keep aside.
- Heat the butter and olive oil in a deep non-stick pan, add the rosemary, onions and garlic and sauté on a medium flame for 2 minutes.
- Add the arborio rice and sauté on a medium flame for 2 minutes.
- Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 3 with the remaining 2½ cups of vegetable stock.
- Add the remaining 1 cup of vegetable stock and the chopped pumpkin, salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the prepared pumpkin sauce, cheese and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Creamy Pumpkin Risotto recipe with step by step photos
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To make the Creamy Pumpkin Risotto, Combine the 1 1/2 cups roughly chopped red pumpkin (bhopla / kaddu) and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
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Drain and blend in a mixer till smooth. Keep aside.
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Heat the 1 1/2 tbsp butter and 1 tbsp olive oil in a deep non-stick pan.
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Add the 2 fresh rosemary stalks, 1/4 cup chopped onion and 2 tbsp finely chopped garlic (lehsun) and sauté on a medium flame for 2 minutes.
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Add the 3/4 cup arborio rice and sauté on a medium flame for 2 minutes.
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Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
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Repeat step 3 with the remaining 2½ cups of vegetable stock.
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Add the remaining 1 cup of vegetable stock and the 1/2 cup chopped red pumpkin (bhopla / kaddu), salt and freshly ground black pepper (kalimirch) to taste, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
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Add the prepared pumpkin sauce, 1/2 cup grated parmesan or processed cheese and 1 tbsp fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve Creamy Pumpkin Risotto hot.
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Creamy Pumpkin Risotto.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 302 cal |
| Protein | 9.9 g |
| Carbohydrates | 35.5 g |
| Fiber | 2.1 g |
| Fat | 13.4 g |
| Cholesterol | 25.3 mg |
| Sodium | 289.8 mg |
Click here to view Calories for Creamy Pumpkin Risotto
The Nutrient info is complete
ritika
June 1, 2016, 12:11 p.m.
this creamy pumpkin risotto is very famous nowdays, so when I came across this recipe I wanted to try it and I did try it and it was awesome in taste and texture....
