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Roasted Pumpkin and Saffron Risotto with Grilled Prawns
Roasted Pumpkin and Saffron Risotto with Grilled Prawns

Roasted Pumpkin and Saffron Risotto with Grilled Prawns
A luxurious risotto featuring seasonal pumpkin and saffron, topped with perfectly grilled prawns.
Roasted Pumpkin and Saffron Risotto with Grilled Prawns
Ingredients:
1
Servings
  • 200
    g
     pumpkin
  • 100
    g
     arborio rice
  • 150
    g
     prawn
  • 0.5
    g
     saffron
  • 1
    item
     onion
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Pumpkin and Saffron Risotto with Grilled Prawns
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into cubes, drizzle with olive oil, and roast for about 25 minutes until tender.
  3. In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
  4. Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.
  5. Pour in a ladle of vegetable stock and stir continuously until absorbed.
  6. Continue adding stock one ladle at a time, stirring constantly, until the rice is creamy and al dente.
  7. Stir in the roasted pumpkin and saffron threads, cooking for another minute.
  8. Grill the prawns on a hot grill pan for about 2 minutes on each side until cooked through.
  9. Stir grated parmesan cheese into the risotto and season with salt and pepper to taste.
  10. Serve the risotto topped with grilled prawns.
Nutrition Per Serving 1117 g Per 100g
Energy 936.1 kcal 84 kcal
Protein 53.9 g 4.8 g
Fibre 5.4 g 0.5 g
Salt 4.6 g 0.4 g
Sugar 13.2 g 1.2 g
Carbohydrates 107.8 g 9.7 g
Fat 32.2 g 2.9 g
  • 200
    g
     pumpkin
  • 100
    g
     arborio rice
  • 150
    g
     prawn
  • 0.5
    g
     saffron
  • 1
    item
     onion
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Cut the pumpkin into cubes, drizzle with olive oil, and roast for about 25 minutes until tender.

In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.

Pour in a ladle of vegetable stock and stir continuously until absorbed.

Continue adding stock one ladle at a time, stirring constantly, until the rice is creamy and al dente.

Stir in the roasted pumpkin and saffron threads, cooking for another minute.

Grill the prawns on a hot grill pan for about 2 minutes on each side until cooked through.

Stir grated parmesan cheese into the risotto and season with salt and pepper to taste.

Serve the risotto topped with grilled prawns.

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