Home Recepten* free recipes Creamy pumpkin risotto with lentils
pumpkin risotto recipe for creamy pumpkin risotto with lentils and sage

Creamy pumpkin risotto with lentils

door Linda Terrizzi

This creamy pumpkin risotto is so delicious! You make it with lentils, pumpkin and sage. And, if you like, a piece of cheese. comfort food first class.

At the time of writing, it is autumn. My absolute favorite season. Fresh mornings, beautifully colored leaves… and of course: pumpkins!



Pumpkins are available all year round in the Antilles, but in the Netherlands you will find them mainly in autumn and winter. The great thing about pumpkins is that they can be stored for a very long time. As long as they are cool, dry and undamaged, they remain good. I once bought a pumpkin (this one was for decoration!) in September, which has been in our house until the following May. Finally it started to rot after more than half a year, but wow – what a topper that was!

The best result

We make this delicious pumpkin risotto with a piece of blue cheese. That's something not everyone likes. You can therefore easily replace this cheese with 'normal' mature cheese, or even omit it completely from the recipe. In that case you get a delicious vegan version.

Preferably use Arborio or (even better) Carnaroli rice for this risotto. This rice has a short grain and can absorb a lot of water. In any case, make sure it says “risotto rice” on the pack. Surinamese, Parboiled or Basmati rice is unfortunately really not suitable for this recipe!

This recipe is for 4 people.



pumpkin risotto recipe for creamy pumpkin risotto with lentils and sage

Ingredients

  • 400 gr risotto rice
  • 200 g dried gray lentils
  • 1 butternut squash
  • 1 onion, chopped
  • 2 cloves of garlic, pressed
  • 6 fresh sage leaves or 1 tsp dried sage
  • 2 tbsp olive oil
  • 2 stock cubes (chicken or vegetables)
  • 50 gr blue veined cheese (eg Gorgonzola)
  • 1/2 tsp ground black pepper
  • salt to taste

Pumpkin risotto preparation

Peel the butternut squash and then cut the narrow part off the convex bottom. You can now set the bottom aside.

Then cut the narrow part of the pumpkin into slices about 1 cm thick and put it in a pan together with a liter of water and the two stock cubes. Now bring this to a boil. The pumpkin is cooked after about 10 minutes.

Then mix the water and the cooked pumpkin with a blender or an immersion blender to a very light 'pumpkin soup'. Then bring it to a gentle boil.

Now take a large pan and heat the olive oil in it over low heat. Fry the onion and garlic pieces and add the rice and lentils. Stir well, making sure that all rice grains have a thin layer of oil.



Now add some of the 'pumpkin stock' to the rice with a ladle and stir well. Only add another spoonful of stock when all the liquid has been absorbed by the rice.

Meanwhile, cut the round part of the pumpkin into dice and cut the sage leaves very finely. After about 15 minutes, add this to the rice and let it cook from there.

pumpkin risotto recipe for creamy pumpkin risotto with lentils and sage

Always add a spoonful of broth when the liquid has been absorbed by the pumpkin risotto. In the meantime, test whether the rice grains are already cooked. This takes about 35 minutes.

Now turn off the heat and make sure that the risotto is slightly thinner (more liquid) than you ultimately want it to be. Crumble the cheese and then stir it through the risotto. Then season the dish with salt and pepper. Leave the pan with the lid on for about 10 minutes.

Finally, serve the pumpkin risotto. You can still grate some cheese over it. Enjoy your meal!


Also try…

Do you love pumpkin? Make our traditional pumpkin pancakes!



Social media

Do you want to stay informed about our new recipes? Don't forget to follow us on FACEBOOK, PINTEREST of INSTAGRAM. Have you tried one of our recipes? Then we would like to see a photo of the result! You can send it via Facebook, or tag your photo on Instagram with #antilliaanseten

For the latest videos you can subscribe to us for free Youtube Channel.

Information:
recipe image
Recipes
creamy pumpkin risotto with lentils and sage
Author
Posted
Preparation
Cooking time
Ready in
Appreciation
51star1star1star1star1star Based on 430 review (s)

SOULFOOD Recipes

Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!

Social media

Do you want to stay informed about our new recipes? Don't forget to follow us on FACEBOOK, PINTEREST of INSTAGRAM. Every day we post nice updates, news and tips that go with the recipes.

For the latest videos you can subscribe to us for free Youtube Channel.


More tasty recipes ...

DutchEnglish
error: Alert: Content is protected !!
Thank you!
How nice that you have shared the recipe ... this is how our Antillean cuisine is becoming more famous! :)
Send this to a friend