Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 c Arborio rice; 1 c pumpkin puree; 2 Tbsp olive oil; 2 Tbsp butter, plus (1 tbsp, for the end process); 1/2 small white onion, diced; 4 clove garlic, minced; 1/3 c dry white wine (Pinot Grigio) optional; 3 c low-sodium chicken or vegetable broth; 1/2 c fresh grated Parmesan or Romano cheese; salt and pepper (to taste)

By Carol White
@Mstwinkie

I love Italian cuisine, and one of my favorite dishes is risotto. A good risotto can be made with Arborio rice and basically prepared in the same way. Rice coated in butter and olive oil, then simmering stock is added one ladleful at a time. What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor.

Blue Ribbon Recipe

Wow! This is an impressive side dish. Pumpkin, at the holidays, tends to be thought of as a dessert. But not in this recipe. The risotto is rich and savory. Toasting the rice in a garlic/onion/butter mixture brings out a nuttiness, but also adds a creamy, buttery flavor. The pumpkin is savory and the perfect complement to the salty Parmesan cheese. This risotto is amazing!

Note: The instructions are very easy to follow. Make sure to have your ingredients pre-measured and ready when you make this recipe. It'll make preparation easier. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

11 Comments

Serves:

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1 c

Arborio rice
1 c

pumpkin puree
2 Tbsp

olive oil
2 Tbsp

butter, plus (1 tbsp, for the end process)
1/2 small

white onion, diced
4 clove

garlic, minced
1/3 c

dry white wine (Pinot Grigio) optional
3 c

low-sodium chicken or vegetable broth
1/2 c

fresh grated Parmesan or Romano cheese
·

salt and pepper (to taste)

How to Make Pumpkin Risotto

Step-by-Step

Gather and prep ingredients.
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, add onions and garlic. Sauté onions and garlic until translucent/tender.
Add rice, mixing it well to coat it 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 absorbed the broth then add again. Continue to stir constantly.
Then add pumpkin puree and more broth.
Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste 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 of 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.