Pumpkin Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you’re craving a rich and comforting dish that’s perfect for cozy autumn nights, this Pumpkin Risotto might just be your new favorite. It’s creamy, flavorful, and packed with the warm essence of fall.

Ingredients for Pumpkin Risotto

Olive oil serves as the base to sauté the aromatics, adding a smooth flavor. Onion lends a subtle sweetness and depth, while garlic enhances the savory notes. Arborio rice is crucial for its creamy, starchy consistency. Pumpkin puree not only provides a lovely color but also a gentle sweetness and nutrients. Vegetable broth is used to cook the rice, infusing it with flavor. Parmesan cheese ties everything together with its salty richness. A touch of salt and pepper brings out all the flavors. Finally, fresh sage leaves add an aromatic finish, and a splash of dry white wine (if you choose to include it) brings a gentle acidity.

Tips & Tricks

  • Keep the broth warm to ensure the rice cooks evenly.
  • Stirring frequently is key to releasing the rice's starches for a creamy texture.
  • If you run out of broth before the rice is done, warm water can be used to finish cooking.

Serving Suggestions

Pair this pumpkin risotto with a crisp green salad or roasted Brussels sprouts for a complete meal. A glass of the same white wine used in the recipe can be a delightful accompaniment.

Frequently Asked Questions

Can I use a different type of rice?
Arborio rice is best for risotto due to its high starch content, but you can try other short-grain rice varieties if needed.
Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or replace it with a vegan cheese alternative.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little broth if needed.

Pumpkin Risotto Recipe Walkthrough

Start by heating the olive oil in a large pan over medium heat. You’ll want the oil to shimmer a bit before adding the finely chopped onion and minced garlic. Stir them around until the onion turns translucent – this should take about 5 minutes.

Next, pour in the Arborio rice. Stir it continuously for about 2 minutes. You’re looking for the edges of the rice grains to become translucent. If you’re using white wine, now’s the time to add it. Stir until the wine is absorbed, which will take a minute or so.

In goes the pumpkin puree! Stir it in well to coat the rice evenly. Now, with your warmed vegetable broth ready, add a ladleful to the rice. Stir gently and wait for it to be mostly absorbed before adding the next ladle. This process is crucial for achieving that creamy risotto texture and should take about 18–20 minutes.

When the rice is creamy and just al dente, stir in the grated Parmesan cheese. Taste and season with salt and pepper as needed. Right before serving, garnish with fresh sage leaves for an aromatic touch.

Why You'll Love This Recipe

  • Perfect balance of creamy texture and rich flavor.
  • Easy to follow, even if you're new to making risotto.
  • Features seasonal pumpkin, adding a nutritious twist.
  • Customizable with optional wine and herbs.

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1 cup pumpkin puree
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves for garnish
1/4 cup dry white wine (optional)

Step-by-step Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
2. Stir in the Arborio rice, toasting for about 2 minutes until the edges become translucent.
3. Add the white wine, if using, and stir until it is absorbed by the rice.
4. Stir in the pumpkin puree.
5. Gradually add the warm vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more, stirring frequently.
6. Continue this process until the rice is creamy and al dente, which will take about 18-20 minutes.
7. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
8. Garnish with fresh sage leaves before serving.

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