Description
A cozy and creamy pumpkin risotto recipe that is simple to make and perfect for fall.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prep your ingredients: Start by measuring out all your ingredients. Having everything ready to go makes the cooking process much smoother.
- Heat the broth: In a saucepan, bring your vegetable or chicken broth to a simmer over medium heat.
- Sauté the onion and garlic: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Toss in the minced garlic and cook for another minute.
- Toast the rice: Stir in the Arborio rice, ensuring it gets coated with the oil. Toast for about 2-3 minutes, stirring frequently.
- Deglaze with wine: Pour in the dry white wine and let it simmer until most of the liquid is absorbed.
- Add the broth gradually: Begin adding the warm broth to the rice, one ladleful at a time. Stir continuously until the liquid is almost absorbed before adding the next ladle for about 18-20 minutes.
- Incorporate the pumpkin: Once the rice is al dente and creamy, stir in the pumpkin puree.
- Finishing touches: Remove from heat and fold in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Let it rest: Allow the risotto to sit for a minute.
Notes
Serve hot, garnished with additional Parmesan cheese and fresh herbs. Great as a starter or main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: risotto, pumpkin risotto, creamy risotto, fall recipes, Italian cuisine