Pumpkin Risotto: A Fall Favorite
If you love Italian cuisine, you're in for a treat with this Pumpkin Risotto! It's all about the pumpkin! This Risotto is bursting with rich pumpkin flavor, making it the perfect dish for cozy autumn nights. Whether you're a risotto enthusiast or just looking to try something new, this Pumpkin Risotto is sure to become a favorite. 🍂🎃
I hope you enjoy making and eating this delicious dish! 😊
Serving: 4
Prep time: 10
Cook Time: 30 – 35 minutes
Ingredients
- 1 cup Arborio Rice
- 1 cup Pumpkin Purée
- 2 tablespoons Butter, plus (1 tbsp. for the end
process)
- 2 tablespoons Olive Oil
- ½ White onion diced
- 4 cloves garlic, minced
- 1/3 cup dry white wine – (Pinot Grigio)
- 3 cups low-sodium chicken or vegetable broth
- ½ cup fresh grated Parmesan or
Romano Cheese
- SalPepperpper to taste
Steps
- Heat the chicken broth in a medium pan, and keep
it simmering until needed.
- In medium – large heavy pan over medium heat, add
olive oil and butter, once butter has melted, then add onions and
garlic. Sauté onions and
garlic until translucent/tender.
- Add rice, mixing it well to coat it for about 1 – 2 minutes. Continue stirring rice until glossy and
onions and garlic start to brown.
- Add white wine, raise the heat slightly, and cook
until the wine evaporates. Then add one ladleful of hot broth; once the
rice absorbs the broth, add again. Continue to stir constantly, and
then add pumpkin puree and more broth.
- Stir the rice with a wooden spoon to prevent
it from sticking to the pan. Add a little more broth, and stir until the rice
dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time, taste the rice and add salt and pepper to taste.
- Continue cooking, stirring, and adding the liquid
until the rice is al dente or tender but still firm to the bite.
- The cooking process will take about 20 – 35 minutes,
but be patient, “good things come to those who wait”. Remove the Risotto
from the heat and stir in 1 tbsp. Off butter and add cheese, blend well. Taste again for seasoning. Allow the
Risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.