Name: Roasted pumpkin risotto with haloumi pops and chilli syrup
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 4 cups vegetable stock with 3 sprigs fresh thyme; 2 tablespoons olive oil; 150 g haloumi cheese; 3 cups cubed pumpkin/butternut squash; salt & pepper to taste; 2 garlic cloves; 1-2 tablespoons lemon juice; 500 g Arborio rice; 1 red chilli; 1 cup white wine; handful Parmesan; 1 onion; pumpkin puree; roasted pumpkin cubes; 3/4 cup sugar; 3 tablespoons water; 1 tablespoon butter

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Creamy pumpkin risotto topped with golden haloumi pops and a zesty chilli syrup is comfort food at its finest and perfect for fall. 

Milk

Vegetarian

Stocks & Broths

milliliter

vegetable stock

Oils

olive oil

Cheese

gram

halloumi cheese

Fresh Vegetables

pumpkin

Seasonings

Salt & Pepper

garlic

Juice

lemon juice

Grains & Rice

arborio rice

red chili pepper

Wine

white wine

parmesan cheese

onion

Canned Vegetables

pumpkin puree

Sugars & Sweeteners

sugar

Water

water

Butter & Margarine

butter

Iodine

Minerals

Calories

Vitamin C

Vitamins

Carbohydrates

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Choline

Cholesterol

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Protein

Selenium

Vitamin K

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Alpha-carotene

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Roasted pumpkin risotto with haloumi pops and chilli syrup

Meal

Baking Goods

Dairy

Produce

Beverages

Pasta, Sauces, Grain

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