Pumpkin Risotto with Salmon and Cherry Tomato



If you are looking to wow your love with a decadent dinner dish this weekend, then give this Pumpkin Risotto with Salmon and Cherry Tomatoes a try. It takes 75 minutes to prepare, so make sure you plan accordingly. There are 27 ingredients so it is…

definitely a special occasion dish. It is sweet, savory, salty, hearty, and decadent. The aromas that will waft from the kitchen will bring happiness to their face.

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  • 1 carrot
  • 1 leek (white part only)
  • 1 pumpkin (carved, 300 grams)
  • 1 sauce (coriander)
  • 1 stalk celery (with leaves)
  • 2 slices salmon
  • salt (to taste)
  • ground black pepper (to taste)
  • olive oil (to taste)
  • 1 garlic clove (unpeeled, slightly crushed)
  • 1 teaspoon beans (coriander)
  • 1 teaspoon dried dill
  • 3 stems fresh thyme
  • 10 cherry tomatoes
  • olive oil (to taste)
  • 1 onion (chopped)
  • 1 bay leaf
  • 3 stems fresh thyme
  • 1 tablespoon tomato paste
  • 200 grams arborio rice
  • 1 garlic clove (minced)
  • 100 milliliters white wine
  • 300 grams broth (pumpkin)
  • 1 1/2 tablespoons butter
  • 2 tablespoons Parmesan cheese (grated)
  • salt (to taste)
  • 2 lemon wedges (to serve)
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    1. In a pan with salted water, add carrot, leek, 300 grams pumpkin, and celery. Bring to boil, add coriander sauce, and simmer until vegetables are well cooked. Remove the pumpkin and 1 liter of broth. Grind pumpkin and broth in the blender. Set aside.
    2. Season the salmon with salt and pepper.
    3. Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems. Simmer for a few minutes so herbs release their flavors into the olive oil.
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