Creamy Pumpkin Risotto
Creamy pumpkin risotto is the perfect comfort dish for chilly evenings, blending the sweetness of pumpkin puree with the rich, velvety texture of Arborio rice. This delightful recipe showcases autumn flavors and is easy to prepare, making it ideal for both novice cooks and experienced chefs. Each spoonful warms your heart and brings a smile to your face, promising an unforgettable dining experience that can be customized with your favorite proteins or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or homemade)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for an additional minute.
- Add Arborio rice to the pan and toast for about 2 minutes.
- Gradually pour in ½ cup warm vegetable broth while stirring continuously until mostly absorbed.
- Stir in pumpkin puree and another ½ cup broth; mix well.
- Continue adding broth gradually until rice is al dente (about 20 minutes total). Incorporate Parmesan cheese and remaining butter; season with salt and pepper.
- Serve immediately, garnished with extra cheese or herbs if desired.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 300
- Sugar: 6g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating a splash of white wine during cooking. Swap pumpkin for butternut squash or sweet potatoes for a different twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.