Picture by sainsburysmagazine
-
Prep Time15 Mins
-
Cook Time45 Mins
-
Serving4
-
View400
Delight in the cozy and comforting flavors of Creamy Rice with Roasted Pumpkin. This dish combines the earthy sweetness of roasted pumpkin with creamy rice for a delightful autumn-inspired meal. Whether you're looking for a side dish or a satisfying vegetarian main course, this recipe is sure to please your taste buds with its rich and wholesome flavors.
Ingredients
Nutrition
Per Serving
- Daily Value*
-
Calories320
-
Carbohydrates: 56g19%
-
Protein: 7g14%
-
Fat: 8g12%
-
Saturated Fat: 2g10%
-
Cholesterol: 6mg2%
-
Fiber: 2g8%
-
Sugars: 2g
-
Vitamin A180%
-
Vitamin C15%
-
Calcium15%
-
Iron10%
Tips and Recommendations:
- You can use butternut squash or any other winter squash as a substitute for pumpkin.
- For an extra layer of flavor, try adding a handful of toasted pine nuts or chopped fresh sage.
- This dish can be served as a side to roasted poultry or as a main course for a satisfying vegetarian meal.
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
While fresh roasted pumpkin provides a unique texture and flavor, you can use canned pumpkin puree if you're short on time.
2. Can I make this dish dairy-free?
Yes, you can substitute dairy-free cheese or omit the cheese altogether for a dairy-free version.
Picture by hwcmagazine
Instructions
-
Note: Nutritional values are approximate and may vary based on specific ingredients used.
-
1. Preheat your oven to 400°F (200°C).
-
2. Place the diced pumpkin on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
-
3. Roast the pumpkin in the preheated oven for 20-25 minutes, or until it's tender and slightly caramelized. Set aside.
-
4. In a large skillet or saucepan, heat the olive oil over medium heat.
-
5. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
-
6. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
-
7. Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently.
-
8. Pour in 1/2 cup of the vegetable broth and stir until it's mostly absorbed by the rice.
-
9. Continue adding the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes, and the rice should be creamy and tender.
-
10. Stir in the dried thyme, ground nutmeg, and grated Parmesan cheese. Mix until the cheese is melted and the rice is creamy.
-
11. Gently fold in the roasted pumpkin cubes, ensuring they are evenly distributed.
-
12. Taste and adjust the seasoning with salt and black pepper.
-
13. Serve hot, garnished with fresh parsley leaves if desired.