Pumpkin Risotto with Fenugreek Gouda

Pumpkin Risotto with Fenugreek Gouda

Pumpkin Risotto with Fenugreek Gouda

Ingredients

  • 1.5 cups cubed pumpkin

  • Olive oil, salt, garlic & onion powder, crushed red pepper

  • 3 cups vegetable broth

  • 1 cup short grain rice

  • 1 small onion, diced

  • 2–3 cloves garlic, minced

  • 1/3 cup lemon juice

  • 1/2 cup grated Marieke Fenugreek Gouda

Instructions

  1. Roast pumpkin at 350°F for ~20 mins with oil and seasonings until soft.

  2. Blend roasted pumpkin with broth until smooth.

  3. Sauté onions & garlic in a pot until fragrant. Add rice, toast 1 min.

  4. Add pumpkin broth gradually (~1/2 cup at a time), stirring until absorbed and rice is creamy and tender.

  5. Finish with lemon juice and fenugreek gouda. Stir until melted and creamy.

Back to blog