Pumpkin risotto is a creamy and comforting dish that beautifully blends the rich flavors of pumpkin with the classic texture of Arborio rice. This warm, savory meal is perfect for a cozy dinner and showcases the essence of fall with its vibrant color and delightful taste, making it a wonderful choice for any occasion.
Ingredients:
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth (find my broth recipes HERE and HERE)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh thyme or sage (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Optional: toasted pumpkin seeds or parsley for garnish
Instructions:
1. In a saucepan, heat the broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the grains with oil and toast them slightly for about 2 minutes.
5. If using, pour in the white wine and cook until it’s mostly absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Stir in the pumpkin puree, grated Parmesan cheese, fresh thyme or sage, and season with salt and pepper to taste.
8. Remove from heat and let it sit for a few minutes before serving. Garnish with toasted pumpkin seeds if desired. Enjoy this luxurious and flavorful pumpkin risotto!
Aprile's Kitchen 