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Pumpkin Pesto Risotto

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian

Description

Pumpkin Pesto Risotto! Layers of fall in a healthy vegan dish! Pumpkin Pesto stirred into creamy risotto, topped with roasted butternut squash cubes and a dollop of pesto!


  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian
  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian
Scale

Ingredients

  • 1 butternut squash, skin removed and diced
  • 1/4 cup olive oil, divided
  • 1 cup pumpkin seeds plus extra for garnish
  • 2 garlic cloves, roughly chopped
  • 1 cup basil leaves
  • 1 lemon, juiced
  • 1 1/2 cups arborio rice
  • 5 cups vegetable broth

Instructions

Instructions

  1. Toss the diced butternut squash with 1/2 tbsp. olive oil and a pinch of salt/pepper. Place in a 400 degree F oven and roast for 30 minutes until soft and cooked through.
  2. Place the pumpkin seeds, garlic cloves and basil leaves in a food processor. Pulse until finely chopped, about 15 times.
  3. Turn the motor to on and drizzle in 1/8 cup olive oil and juice of one lemon. Season with a small pinch salt/pepper.
  4. Bring the vegetable broth to a simmer.
  5. In a separate pot heat the rice with 1/2 tsp. olive oil. Stir until golden brown.
  6. Add in 1 cup of hot vegetable broth and 1/4 of the pesto. Stir until all the liquid is completely absorbed. Continue to add in vegetable broth, one ladle at a time with a scoop of the pesto. Continue to add the liquid, stir until completely absorbed, and repeat until rice is cooked.
  7. Stir in 3/4 of the cooked, diced butternut squash.
  8. To serve, top with additional butternut squash and chopped pumpkin seeds.

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