Easy beefy pumpkin risotto. Ultra creamy, ultra easy pumpkin risotto. For pumpkin lovers, for risotto lovers, for good food lovers everywhere - this Pumpkin Risotto recipe is for you. If you're new to the wonders of baked risotto, this will be a life changing recipe for you.

The pumpkin puree gives the pumpkin risotto a natural and beautiful golden yellow hue. You can use your any variety of pumpkin for this recipe - my personal favourite is butternut squash (see ingredients' photos on page two of the recipe) which I find easier to slice than other pumpkins, and it. Pumpkin, arborio rice, broth, onions, and cheese are all you need for a creamy, warm Thanksgiving side or filling fall main dish. You can have Easy beefy pumpkin risotto using 7 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Easy beefy pumpkin risotto

You need 80 g of Beef.
Prepare 60 g of Pumpkin cream.
It's 30 g of Chantarelle.
You need 70 g of Arborio rice.
It's 20 g of Dried beetroot.
It's 2 g of Red pepper.
It's 5 g of Garlic.

You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir in the pumpkin and mushrooms. Cook, stirring often until the liquid is almost all absorbed.

Easy beefy pumpkin risotto step by step

Enjoy the delicious versatility of risotto with this fantastic pumpkin recipe. Try our easy to follow easy pumpkin 'risotto' recipe. Add butter, spring onion and barley. Add to cooker with thyme and stock cube. Our easiest-ever pumpkin risotto is a cinch to make and it's loaded with Parmesan cheese, freshly ground black pepper, and (of course) pumpkin.