Pumpkin, Lemon and Basil Risotto

Name: Pumpkin, Lemon and Basil Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters basil leaves, roughly torn; 3 Tbsps butter (you can use olive oil if you want to be healthier); 473 milliliters butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash); 710 milliliters chicken stock (or you can use a good quality vegetable stock if you prefer); 1 dried bay leaf; 237 milliliters dry white wine; 3 garlic cloves, chopped finely; 2 mediums lemons; 1 large onion, chopped finely; 40 grams parmesan cheese, grated; 300 grams risotto rice; 9 saffron strands (optional)

The recipe Pumpkin, Lemon and Basil Risotto is ready in approximately 55 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 15g of protein, 14g of fat, and a total of 560 calories. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of saffron strands, garlic cloves, butternut pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.