PUMPKIN RISOTTO RECIPE
Pumpkin Risotto Recipe - creamy and full of fall flavors. One pot meal, made on the stove top.
Servings: 4
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
- Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender.
- Add rice. Cook for 1 minute, stirring constantly.
- Add wine and cook until absorbed.
- Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed.
- 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.
- Once rice becomes tender and creamy, add pumpkin puree. Stir and cook for 1 minute.
- Add 1/2 cup Parmesan cheese and stir.
- Serve warm, topped with the remaining cheese and fresh sage.
Video
Nutrition
Calories: 418kcal | Carbohydrates: 58g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 787mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7475IU | Vitamin C: 12.5mg | Calcium: 251mg | Iron: 3.9mg