25-Minute One-Pot Pumpkin and Red Lentil Risotto

Autumn is here, and with the temperatures dropping, I love cooking warm and comfy recipes. However, life is also running too fast, so I love having short and fast recipes that just need one pot and 25 minutes to be ready.

Ingredients for 2 Servings

Time needed: 25 minutes total.

• 1/2 cup red lentils (100g)
• 1/2 cup peas (100g)
• 2 cups pumpkin (300 g)
• 3 medium zucchini
• 1/2 cup rice (120g)
• Mix of spices (I used cinnamon, turmeric, ginger, smoked paprika, black pepper and salt)
• 1 tbsp EVO oil

Instructions

In the meantime, cut the pumpkin and the zucchini.

After 2 or 3 minutes, the spices should be toasted. You will understand it because the oil will have a nice brown color. At this point, add to the pan red lentils and peas (you can either use frozen ones, canned ones, or me), stir for 2 minutes more, and then add the veggies.

If you used frozen legumes or veggies, wait until they have released all the water; otherwise, if they are fresh, add a cup of water right away and stir. We want it to cook on medium for 10 minutes now; keep slowly adding the water when necessary. It should just cover everything the whole time.

After 10 minutes, when you notice both the red lentils and pumpkin changing shape, add the rice and cook for the amount of time written on the package (usually 10 minutes). Remember to stir and keep the water level stable, but don’t add water during the last couple of minutes as we want it creamy, not a soup. While stirring, you can either smash the pumpkin for a creamier consistency, as I did, or leave it in chunks.

After a total of 20 minutes of cooking, taste it to check if it is ready, if you like the consistency, and adjust with salt if needed. Eat it warm and right when it is ready, and enjoy!

Tricks and Tips

• If you want to boost your digestive system, you can add bay leaves and take them out when serving, and add a bit of lemon juice when the risotto is already in the bowl. This combo gives a huge vitamin C boost, necessary during this period, and helps a lot to both not get bloated when eating legumes and absorb 3x the iron they contain.
• If you want it to be creamier, you can add 1 tbsp of butter and 2 tbsp of Parmesan cheese and use it at the end of the recipe to toast everything a bit and give the cheese flavor. If you want to have it vegan, you can add 3 tbsp of nutritional yeast, but pay attention if you decide to add it, as you will surely need to add water.

Roberta Di Rosa

Pumpkin and Red Lentil Risotto

A 25-minute one-pot risotto made with pumpkin, red lentils, peas, and zucchini.

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Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup red lentils 100g
• 1/2 cup peas 100g; frozen or canned
• 2 cup pumpkin 300 g
• 3 medium zucchini
• 1/2 cup rice 120g
• 1 mix spicies cinnamon, tummeric, ginger, smoked paprika, black pepper and salt
• 1 tbsp EVO oil
• 1 cup water if using fresh veggies/legumes
• as needed water
• as needed bay leaves optional
• as needed lemon juice optional
• 1 tbsp butter optional
• 2 tbsp Parmesan cheese optional
• 3 tbsp nutritional yeast optional vegan alternative

Method

 

1. Toast EVO oil and spices in a medium pan. Meanwhile, cut pumpkin and zucchini.
2. After 2 to 3 minutes, when the oil turns brown, add lentils and peas. Stir for 2 minutes; add chopped vegetables.
3. For fresh ingredients, immediately add 1 cup water; for frozen, wait until they release water. Cook over medium heat for 10 minutes, gradually adding water to cover everything.
4. After 10 minutes, when lentils and pumpkin change shape, add rice. Cook according to package directions (usually 10 minutes). Stir and add water to maintain the level, stopping near the end for a creamy texture. Mash pumpkin while stirring if desired.
5. After 20 minutes total cooking, taste for consistency and adjust salt if needed. Serve warm.

Notes

For a creamier finish, stir in butter and Parmesan cheese at the end. For a vegan alternative, use nutritional yeast (extra water may be needed). Optional bay leaves and lemon juice can be added for flavor.

Total time: 25 minutes.