Pumpkin Pesto Risotto
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!
Here is something I never thought I would say, at least not this early in the season, but I’m kinda over pumpkin sweetened everything.
I know, I know, I don’t want to admit it to myself but, sadly, it’s true. Sure, I still enjoy a pumpkin coffee here, a bit of pumpkin coffee cake there, but I’m just not as excited about it as I used to be. Maybe it was one too many bowls of pumpkin oatmeal that put me over the top.
The silver lining in this, and there is a silver lining in just about everything, is that I am loving pumpkin in savory dishes! Pumpkin Enchiladas, Pumpkin Fettuccine —> I want all the pumpkin + salty, savory flavors.
This pumpkin risotto is layer upon layer of fresh fall flavors.
We’ll start with a pumpkin seed pesto! A simple dip made from pepitas (the hulled seed of pumpkin seeds!), basil, garlic and a smudge of extra virgin olive oil. Make extra to use as a sandwich spread!
The secret to this dish is adding the pesto as you make the risotto. Toast, add in pesto and a splash of broth, stir until completely absorbed, rinse and repeat.This makes every bite full a pumpkin pesto explosion! I know risotto sounds complicated but it’s not. This dish is ready in 40 minutes, but most of it is mindless stirring. Put on your favorite Netflix show and zone out in pumpkin risotto land.
Once your risotto has reached creamy perfection, top it with roasted butternut squash & more pesto! If you want this to be pumpkin-everything, you could go all out and use roasted pumpkin here instead. Sometimes, my laziness wins out, and I can never say no to roasted butternut squash —> fall candy.
If you make this, or any of my recipes, I would love to see them! Take a photo and tag #delishknowledge! I love looking at your photos. It is not an understatement when I say seeing you enjoying my food MAKES my day! I feel like the Italian grandmother I always wanted to be, going ga-ga over your food photos!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Pumpkin Pesto Risotto
Equipment
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
- 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.
- Place the pumpkin seeds, garlic cloves and basil leaves in a food processor. Pulse until finely chopped, about 15 times.
- 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.
- Bring the vegetable broth to a simmer.
- In a separate pot heat the rice with 1/2 tsp. olive oil. Stir until golden brown.
- 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.
- Stir in 3/4 of the cooked, diced butternut squash.
- To serve, top with additional butternut squash and chopped pumpkin seeds.