Description
This Pumpkin Risotto is a comforting dish that combines creamy Arborio rice with savory pumpkin, creating a warm and delightful experience for any occasion.
Ingredients
Scale
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 2 cups Pumpkin, pureed
- 1 tsp Italian Seasoning
- 1/4 tsp Ground Nutmeg
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 4 cups Vegetable Stock
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Fresh Sage, chopped
Instructions
- Heat olive oil and butter in a skillet over medium-high heat. Sauté diced onion until soft.
- Add chopped garlic, followed by diced pumpkin, Italian seasoning, nutmeg, salt, and pepper. Cook until pumpkin softens.
- Stir in Arborio rice and toast for 1-2 minutes until edges are translucent.
- Pour in dry white wine and stir constantly until almost evaporated.
- Reduce heat and add warm vegetable stock one ladleful at a time, stirring frequently until absorbed. Continue for about 20 minutes until rice is tender.
- Stir in remaining butter and Parmesan until melted. Adjust seasoning if needed.
- Garnish with fresh sage and serve warm.
Notes
Use unsalted butter for more control over salt levels.
Experiment with using canned pumpkin if fresh is not available, though it may change the texture slightly.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg