Creamy Pumpkin Risotto
Pumpkin Risotto is a delightful dish that combines the rich, earthy flavors of pumpkin with the creamy texture of risotto. This dish is perfect for fall, when pumpkins are in season and the weather calls for warm, comforting meals. This recipe serves 4 people and takes about 20 minutes of prep time and 40 minutes of cooking time.
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 1 cup pumpkin puree canned or homemade
- 1/2 cup dry white wine
- 4 cups vegetable broth kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish optional
Instructions
Step 1: Prepare the Ingredients
- Chop the Onion and Mince the Garlic: Finely chop the onion and mince the garlic. These will form the aromatic base of your risotto.
- Warm the Broth: In a small saucepan, keep the vegetable broth warm over low heat. This helps the risotto cook evenly.
Step 2: Sauté the Aromatics
- Heat the Olive Oil: In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Step 3: Toast the Rice
- Add the Arborio Rice: Add the Arborio rice to the pan. Stir to coat the rice with the oil and sauté for about 2 minutes. This step helps toasting the rice, which adds a nutty flavor to the risotto.
- Creamy Pumpkin Risotto - Raw Risotto
Step 4: Deglaze with Wine
- Pour in the White Wine: Add the dry white wine to the pan. Stir continuously until the wine is mostly absorbed by the rice. This adds a depth of flavor to the risotto.
Step 5: Cook the Risotto
- Add the Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process takes about 20-25 minutes.
- Stir in the Pumpkin Puree: When the rice is almost cooked, stir in the pumpkin puree. Continue to cook, stirring frequently, until the rice is tender and creamy.
- Creamy Pumpkin Risotto - close
Step 6: Finish the Risotto
- Add the Parmesan and Butter: Stir in the grated Parmesan cheese and butter until melted and well combined. This adds richness and creaminess to the risotto.
- Season with Nutmeg, Salt, and Pepper: Add the ground nutmeg, and season with salt and pepper to taste. Nutmeg adds a warm, spicy note that complements the pumpkin.
Notes
Creamy Pumpkin Risotto
Nutrition
Calories: 391kcalCarbohydrates: 73gProtein: 10gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 26mgSodium: 1211mgPotassium: 276mgFiber: 4gSugar: 6gVitamin A: 10317IUVitamin C: 5mgCalcium: 142mgIron: 4mg