A creamy, golden risotto is majestically served in a deep white plate. Fluffs of Parmesan and sprigs of fresh thyme are artfully scattered on top. Splashes of olive oil reflect the light, and the charred pumpkin pieces give the dish its pop of color.

Thyme-Infused Pumpkin Risotto

Name: Thyme-Infused Pumpkin Risotto
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: Fresh Thyme, 20g chopped and a few sprigs for garnish; Pumpkin, 1kg peeled, and cubed; Arborio Rice, 400g uncooked; Vegetable Stock, 1.5L None; Onion, 1 large finely chopped; Garlic, 3 cloves minced; Parmesan, 100g grated and some for garnish; White wine, 125ml None; Olive Oil, 4 tbsp None; Salt, to taste None; Pepper, to taste None

Category Main Course

Prep 15 minutes

Cook 60 minutes

Style Italian

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: February 08, 2024

Embark on a culinary journey to Italy with this contemporary main course – a delectable Thyme infused Pumpkin Risotto. This recipe not only echoes the essence of traditional Italian cuisine but also subtly takes you through the flavors of the season. The sweet pumpkin and aromatic Thyme create a harmonious balance, making it an instant favorite.

Ingredients (for 4)

Fresh thyme - 20g - chopped and a few sprigs for garnish
Pumpkin - 1kg - peeled, and cubed
Arborio rice - 400g - uncooked
Vegetable stock - 1.5L
Onion - 1 large - finely chopped
Garlic - 3 cloves - minced
Parmesan - 100g - grated and some for garnish
White wine - 125ml
Olive oil - 4 tbsp
Salt - to taste
Pepper - to taste

Preparation

Step 1 - 🌡️🎃🌿

Preheat your oven to 200°C. Toss 1kg of peeled, cubed pumpkin with 2 tbsp of olive oil, salt and pepper to taste, and 10g of chopped fresh thyme. Arrange on a baking tray.
Step 2 - 🔥🎃⏲️

Roast the prepared pumpkin for 30 minutes until tender and slightly charred.
Step 3 - 🧅🍚🍷

Sauté the finely chopped onion in the remaining 2 tbsp of olive oil until translucent. Then add minced garlic and cook until fragrant. Stir in 400g of Arborio rice, toasting it lightly before deglazing the pot with 125ml of white wine.
Step 4 - 🥘🍵🌿

Add about a quarter of the 1.5L vegetable stock, and the remaining 10g of chopped thyme. Stir until the stock is absorbed by the rice before adding more stock. Repeat until all the stock is used and the rice is al dente.
Step 5 - 🔥🎃🧀

Remove the risotto from heat. Stir in the roasted pumpkin, 100g of grated Parmesan, season with more salt and pepper if needed.
Step 6 - 🍽️🌿🧀

Serve the risotto hot, garnished with sprigs of fresh thyme, shavings of Parmesan and a drizzle of olive oil.

Additional

This hearty dish is perfect for a chilly day. If you're aiming for a vegan diet, omit Parmesan and substitute vegetable spread for butter. Kids can help by stirring the risotto and grating the Parmesan.