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Pumpkin Risotto

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45min

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1 servings

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Pumpkin Risotto is a comforting autumn dish that combines creamy Arborio rice with the rich, sweet flavors of pumpkin. This hearty meal features slowly cooked rice infused with pumpkin puree, aromatic herbs, and finished with Parmesan cheese for a velvety texture. It's the perfect way to warm up on a cool fall evening and celebrate the season's harvest.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
16 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare broth

In a medium saucepan, heat the vegetable broth until simmering. Keep warm over low heat.

2
Prepare vegetables

Finely chop the onion and mince the garlic cloves.

3
Sauté onion and garlic

In a large, heavy-bottomed pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

4
Toast rice

Add Arborio rice to the pan. Stir to coat the rice with oil and toast for 1-2 minutes.

5
Add wine

Pour in the white wine and stir until it's mostly absorbed by the rice.

6
Begin adding broth

Add 1 cup of warm broth to the rice. Stir constantly until the liquid is mostly absorbed.

7
Continue adding broth

Repeat the process, adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.

8
Add pumpkin

When half the broth has been added, stir in the pumpkin puree.

9
Finish cooking rice

Continue adding broth and stirring for about 18-20 minutes total, until the rice is creamy and al dente.

10
Prepare sage

While rice is cooking, finely chop sage leaves.

11
Add butter and cheese

Remove from heat. Stir in butter, grated Parmesan cheese, and chopped sage until well combined.

12
Season

Add salt, black pepper, and nutmeg. Stir well.

13
Rest

Let the risotto rest for 2 minutes to allow flavors to meld.

14
Serve

Divide the risotto among four plates. Serve immediately, garnishing with additional Parmesan if desired.

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