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creamy pumpkin and saffron risotto with pan-seared asparagus
A luxurious and vibrant risotto made with roasted organic pumpkin purée and saffron threads. Based on the user's description, this recipe creates a naturally creamy vegan base through vigorous stirring, with an optional finish of butter and Pecorino Romano for non-vegans. Served with a side of fresh, pan-seared asparagus.
recipe by
fizzyizzi
mainItalian4 servingsvegetarianvegangluten free
1 / 2
20
prep (min)
45
cook (min)
65
total (min)
- •1 small Pumpkin or Squash (Hokkaido/Red Kuri or Kabocha)
- •1.5 cups Arborio rice
- •1 medium Onion, finely chopped
- •2 cloves Garlic, minced
- •0.5 cups Dry white wine
- •5 cups Vegetable stock, kept hot
- •1 large pinch Saffron threads
- •3 tbsp Olive oil
- •1 bunch Asparagus, woody ends trimmed
- •2 tbsp Butter (optional, for non-vegan finish)
- •0.5 cup Pecorino Romano cheese, grated (optional)
- •1 tbsp Fresh parsley, chopped (optional)