Pumpkin Risotto
Embrace the flavors of fall with this creamy pumpkin risotto, a perfect dish for chilly evenings and cozy gatherings. Infused with nutmeg and Parmesan, each spoonful offers a delightful blend of savory and slightly sweet notes. This one-pot meal not only impresses guests with its stunning orange hue but also warms hearts and bellies alike. Enjoy the rich, comforting experience of homemade pumpkin risotto that’s easy to prepare and even easier to love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or homemade)
- 3 cups vegetable broth (low-sodium)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until the onions are translucent.
- Add Arborio rice and stir well to coat with oil, cooking for about 2 minutes.
- Pour in pumpkin puree and 1 cup of vegetable broth, stirring continuously until thickened.
- Gradually add remaining broth, about half a cup at a time, stirring frequently until each addition is absorbed.
- Once the rice is al dente, mix in Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg