Today I am sharing an easy recipe made with pumpkin. Pumpkin belongs to the squash family and is packed with vitamins (A, C, D and E), minerals (magnesium, calcium, potassium…) and fiber. For your information, it contains twice as much provitamin A as carrots.

This bulgur pumpkin risotto is extremely simple to make, delicious, and well balanced. It is a great winter dish for both adults and children.

Ingredients

– 1 pumpkin

– 1 large cup bulgur wheat

– 1 red onion

– 2 large cups vegetable broth (or water)

– Turmeric

– Ginger

– Black pepper

– Salt (I do not add any, but that is personal)

– A little cooking cream or sour cream (optional — it is also very good without it)

Method

Wash your pumpkin, then cut it in half with a large knife. Remove the seeds and fibers with a tablespoon.

Bring a saucepan of water to a boil, then place the pumpkin pieces into the water for about 10 minutes. Remove them from the water, drain, and let them cool slightly. Once the pumpkin is warm rather than hot, remove the skin and cut the flesh into cubes. Set aside.

Peel and slice the onion. Sauté it with 1 tablespoon of olive oil in a hot frying pan. When the onion is nicely golden, add the pumpkin cubes and cook for another 5 minutes.

Then add the bulgur to the pan and cook everything together for 1 more minute. Gradually add the broth (or water) over about 15 minutes. Season with turmeric, ginger, black pepper, and salt if desired.

If you like, you can add a little cream — or, like I did, a little cooking rice cream — to make the risotto even creamier. But it is not necessary; it is already very good without it.

Your risotto is ready and can be served on its own, as a side dish, or with a salad.

Enjoy!