creamy pumpkin and saffron risotto with pan-seared asparagus

Name: Creamy Pumpkin and Saffron Risotto with Pan-Seared Asparagus
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 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)

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

Creamy Pumpkin and Saffron Risotto with Pan-Seared Asparagus - Image 1

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prep (min)

cook (min)

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)