Pumpkin Risotto Recipe
Pumpkin Risotto Recipe – creamy and full of fall flavors. One pot meal, made with canned pumpkin on the stove top. Ready in 30 minutes.
How was everyone’s weekend? Ready for Thanksgiving? I sure am! I’ll be away and can’t wait to have some rest 🙂 I hope it isn’t too late for a pumpkin recipe, like this pumpkin risotto.
I totally forgot to post this last month.
I like risotto, because it is very easy to make, does not require a lot of time and it keeps me full (usually!).
Perfect for a fall weeknight dinner.
I’m pretty sure you have almost all the ingredients needed at home.
Pumpkin puree, arborio rice, chicken broth, wine and Parmesan cheese.
If you hapenned to have some fresh sage, it would be great! It does bring great flavor
I like my risotto with mushrooms, but I had to stop myself from adding them here.
The dish is pretty good without them.
Just add a generous amount of freshly shaved Parmesan cheese..
Hope you like it!
PUMPKIN RISOTTO RECIPE
Ingredients
- 2 tbsp butter
- 1 small onion — , diced
- 1 garlic clove — , pressed
- 1 1/4 cups Arborio rice
- 3/4 cup dry white wine of your choice
- 2 leaves fresh sage + more for garnishing
- 2 cups chicken or vegetable broth
- 1 - 2 cups water — (alternatively skip the water and use chicken broth instead, I just don't want the chicken flavor to be overpowering in the dish)
- 3/4 cup canned pumpkin
- 3/4 cup shredded Parmiggiano-Reggiano cheese
- salt and pepper to taste
Instructions
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Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender.
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Add rice. Cook for 1 minute, stirring constantly.
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Add wine and cook until absorbed.
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Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed.
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Once you've added all the broth, start adding water, 1/4 cuo at a time, stirring frequently, cooking until it is absorbed. Add 1- 1 1/2 cups water and test if the rice is cooked. If not, add more water.
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Once rice becomes tender and creamy, add pumpkin puree. Stir and cook for 1 minute.
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Add 1/2 cup Parmesan cheese and stir.
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Serve warm, topped with the remaining cheese and fresh sage.
Nutrition Information
Calories: 418, Fat: 11g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 787mg, Potassium: 325mg, Carbohydrates: 58g, Fiber: 3g, Sugar: 3g, Protein: 12g, Vitamin A: 7475%, Vitamin C: 12.5%, Calcium: 251%, Iron: 3.9%You may also like:
Risotto is my favorite! I always order it out if I see it on the menu. I’ve only made it myself once before, so I definitely need to try this pumpkin version. Looks SO good, Mira!
It’s never too late 🙂 Risotto is comfort food to me. I love that you’ve added pumpkin….double yum! Have a wonderful restful Thanksgiving! 🙂
I love pumpkin and risotto, so this dish looks absolutely perfect to me!
This is pretty much my idea of heaven, Mira. Mmmmm!
Comfort food central, but with the added bonus of being pretty healthy, too. Love it!
It’s never too late 🙂 Love the pumpkin in this risotto! It looks so amazing!!
what a gorgeous color! Have a wonderful Thanksgiving Mira 🙂
Such a pretty and delicious looking risotto. I love how beautifully you’ve added pumpkin to risotto. Perfect seasonal meal. Have an awesome Thanksgiving, Mira.
Wow! Look at how creamy this is! This is just stunning, Mira! This is such a wonderful dish to grace any Thanksgiving table! Hope you and your family have a wonderful holiday!
It looks fantastic Mira! Love flavors you used here, wine and parmesan cheese paired nicely with pumpkin flavour right?! And fresh sage…. just yummy!
Pumpkin is my favorite flavor. Look so delicious and pumpkin is very good for health too. Can’t wait to try it!!!
This pumpkin risotto is so easy to make and I;ve already tried it a few times!
Delicious! All the flavors are perfect. Planning on making again for Halloween before trick or treating. Thanks for posting such a great and easy dish.