Creamy Pumpkin Risotto
Creamy pumpkin risotto is a delightful dish that captures the essence of fall with its rich flavors and velvety texture. Made with Arborio rice and pureed pumpkin, this comforting meal is infused with fresh herbs and finished with Parmesan cheese. Each spoonful offers warmth and nostalgia, making it perfect for cozy evenings or festive gatherings. Easy to prepare, this risotto is not only visually stunning but also versatile enough to be served as a side or main dish throughout the year.
- 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)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 8 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent. Stir in the minced garlic and sauté for about one minute.
- Add the Arborio rice to the pan and stir until each grain is coated in butter. Toast for about two minutes.
- Gradually add one cup of vegetable broth at a time, stirring continuously until fully absorbed before adding more.
- Once the rice is al dente (about 20 minutes), stir in the pumpkin puree and chopped sage leaves. Cook for an additional five minutes.
- Remove from heat and mix in grated Parmesan cheese along with another tablespoon of butter. Season with salt and pepper to taste.
- Serve hot, garnished with extra sage leaves or Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg