Creamy Pumpkin Risotto

Name: Creamy Pumpkin Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 cups pumpkin puree; 4 cups vegetable broth, warmed; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup white wine; 1/4 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Fresh sage leaves for garnish; Salt and pepper to taste; Olive oil for cooking

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

350

As the leaves turn golden and the air becomes crisp, there's nothing quite like the comfort of a warm, creamy bowl of Pumpkin Risotto to embrace the essence of autumn.

This dish is a celebration of seasonal flavors, combining the rich sweetness of pumpkin with the creamy texture of Arborio rice, all beautifully accented by the nutty undertones of Parmesan and the aromatic touch of sage.

It's not just a meal; it's an experience that brings the bounty of fall to your dinner table, inviting you to slow down and savor each spoonful.

This Pumpkin Risotto recipe is a testament to the versatility of pumpkin, far beyond its use in pies and lattes. It highlights how this autumnal staple can transform a classic Italian dish into something truly special and seasonally appropriate.

Perfect for a cozy dinner with loved ones or a festive gathering, this risotto promises not only to warm your belly but also to enchant your palate with its harmonious blend of flavors and textures.

Ingredients

1 cup Arborio rice
2 cups pumpkin puree
4 cups vegetable broth, warmed
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
Fresh sage leaves for garnish
Salt and pepper to taste
Olive oil for cooking

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Directions

Heat a splash of olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Stir in the Arborio rice, toasting slightly until the edges become translucent.
Pour in the white wine and stir until fully absorbed by the rice.
Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until each ladle of broth is absorbed before adding the next.
Mix in the pumpkin puree and continue to cook, stirring, until the rice is creamy and al dente.
Remove from heat, then stir in the butter and grated Parmesan. Season with salt and pepper to taste.
Serve garnished with crispy sage leaves, drizzled with a bit of olive oil if desired.

Nutrition

Serving Size: 1
per serving: Calories; 350

Amount/Serving % Daily Value

Fat: 12 grams; 15%
Saturated Fat: 7 grams; 35%
Cholesterol: 30 milligrams; 10%
Sodium: 200 milligrams; 8%
Carbs: 50 grams; 18%
Protein: 10 grams; 20%
Sugar: 5 grams
Fiber: 4 grams

10 Tips for cooking this dish

Use warm broth: Always add warm broth to the rice to maintain the cooking temperature and ensure even cooking.
Stir continuously: Keep stirring the risotto to release the rice's starches, resulting in a creamy texture.
Toast the rice: Lightly toasting the Arborio rice in oil before adding any liquid enhances its flavor and texture.
Don't rush: Add broth slowly, allowing the rice to absorb the liquid gradually; this is key to achieving the perfect risotto texture.
Use good quality pumpkin puree: For a richer flavor, opt for homemade or high-quality canned pumpkin puree.
Finish with butter and cheese: Stirring in butter and Parmesan at the end adds richness and depth to the risotto.
Season properly: Adjust salt and pepper towards the end of cooking to ensure the seasoning is just right.
Use fresh sage: Fresh sage leaves add a beautiful aroma and flavor that complements the pumpkin wonderfully.
Serve immediately: Risotto is best enjoyed when it's creamy and loose, so serve it as soon as it's ready.
Experiment with toppings: For added texture, consider topping with roasted pumpkin seeds or crispy pancetta.

Serve it with suggestions

Pair this Creamy Pumpkin Risotto with a simple arugula salad dressed in lemon vinaigrette to add a fresh, peppery contrast to the rich, creamy risotto. A glass of crisp, dry white wine such as Pinot Grigio complements the dish's flavors beautifully, making for a delightful dining experience.

FAQ's

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can roast and puree fresh pumpkin for a more authentic flavor. Ensure it's well-pureed for a smooth consistency in the risotto.

Q: Is it possible to make this risotto dairy-free?
A: Absolutely! Substitute the butter with olive oil and use a vegan Parmesan alternative to make this dish dairy-free.

Q: Can I add meat to this risotto?
A: Yes, crispy pancetta or bacon can be added for an extra layer of flavor and texture.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a little broth or water to restore creaminess.

Q: Can I freeze pumpkin risotto?
A: Freezing is not recommended as it can affect the texture. It's best enjoyed fresh.

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