Craving a tasty yet light risotto?! Let’s prepare it together with pumpkin and porcini! A great dish perfect even for vegetarians and vegans.
Dedicated to the column “my diet is different” here is a new recipe for those on a diet! With the arrival of the first cold weather, pampering yourself with a good steaming risotto is a great idea! And what healthy and tasty economical ingredient is used most in autumn? His Majesty the pumpkin!
Among the various pumpkin recipes we can prepare, this one is definitely easy, quick, and tasty! A nice creamy and light risotto with pumpkin and porcini that go wonderfully together!
Fragrant and enveloping, creamy and tasty, but light! To prepare the pumpkin and mushroom rice you only need 10 grams (about 1 tbsp) of olive oil (per person). Don’t like pumpkin? You can replace it with the seasonal vegetable of your choice. The same goes for porcini, which you can substitute with champignons or other vegetables.
For this autumnal dish I used basmati rice, but classic or whole-grain rice is also great. Let’s see together how to prepare a good light risotto with pumpkin and porcini.
Other light recipes for those on a diet!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1/2 cup Basmati rice
- 7 oz pumpkin
- 3.5 oz porcini mushrooms
- to taste chopped parsley
- 2 tsp olive oil
- to taste salt
- Half onion
- to taste water (or vegetable broth)
Tools
- Pan
- Cutting board
- Knife
Steps
On a cutting board, remove the skin, seeds, and fibers from the pumpkin.
Cut it into small cubes along with half an onion.
You can also buy fresh pumpkin already cut and packaged at the refrigerator counter.
Pour 2 teaspoons of olive oil into a pan.
Add the onion and cook over low heat for a couple of minutes.
Then add the pumpkin cubes and sauté for a few minutes.
Add a splash of water, cover with a lid and cook over medium heat for 5 minutes.
Add the still frozen porcini mushrooms and continue cooking without the lid.
Over low heat and stirring frequently, continue cooking until almost a puree is obtained.
Those who don’t like porcini can use champignons. Both frozen and fresh mushrooms are fine.
In the latter case, clean the mushrooms very well, cut them into thin slices, and add them to the pumpkin.
Once the pumpkin and porcini are very soft, put them aside in a bowl.
In the same pan (without cleaning it) pour the rice and toast it for a few minutes, stirring often.
You can use classic or whole-grain rice, I chose basmati rice.
Then add the pumpkin and mushrooms and one ladle at a time of boiling water (or vegetable broth).
Adjust the salt, sprinkle with a generous handful of fresh parsley.
Let the rice cook according to the cooking times indicated on the package.
Continue to add the water (or broth) little by little.
Once cooked, sprinkle with grated parmesan and immediately serve your light pumpkin and mushroom risotto.
I hope you enjoyed this recipe!
Increase the amount of ingredients according to the number of people.
Those not on a diet can increase the amount of oil as they wish.
