Pumpkin Risotto Flow

Pumpkin Risotto Flow

Creamy risotto finished with homemade pumpkin purée, thyme, Parmesan, and a bright drizzle of Brisca Cilantro Flow.

PREP TIME COOK TIME
10 minutes 20-22 minutes
Yields: 2-3 servings

Ingredients

1 cup pumpkin, peeled and cubed
1 tsp olive oil (for roasting pumpkin)
1 tbsp olive oil (for risotto)
1 small onion, finely diced
1 cup risotto rice (Arborio or Carnaroli)
2 cups water (or vegetable broth if preferred)
⅛ tsp Brisca Herb 'n' Salt
½ tsp dried thyme (or 1 tsp fresh thyme leaves)
¼ cup grated Parmesan cheese
3-4 tbsp Brisca Cilantro Flow

Instructions

1

Make Pumpkin Purée: Place the pumpkin cubes on a baking tray and drizzle with 1 teaspoon olive oil. Roast at 200°C for 20-25 minutes until soft. Blend with 1-2 tablespoons water until smooth. Set aside.

⏱ 20-25 minutes 🌡 200°C
2

Sauté Onion: Heat the 1 tablespoon olive oil in a pot. Add the diced onion and cook for 2-3 minutes until softened.

⏱ 2-3 minutes
3

Add Rice: Add the risotto rice and stir for 30 seconds to coat and lightly toast the grains.

⏱ 30 seconds
4

Add Liquid Gradually: Pour in 1 cup of water (or broth) and Brisca Herb 'n' Salt. Stir as the liquid absorbs. Add the second cup gradually, stirring occasionally until the rice becomes creamy and cooked.

⏱ 15-18 minutes
5

Finish Risotto: Turn off the heat. Add the pumpkin purée and thyme and stir until fully combined. Mix in the grated Parmesan.

6

Sauce Moment: Spoon into bowls and drizzle generously with Brisca Cilantro Flow — ready to be served as a creamy, fragrant Flow dish.

Notes

For deeper flavor, sprinkle a little extra thyme before serving. Add toasted pumpkin seeds for crunch. Butter can be stirred in at the end if you want extra richness.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","pasta"]