Description
Pumpkin risotto is a creamy comfort dish that combines the earthy sweetness of pumpkin with the richness of arborio rice, perfect for cozy autumn dinners.
Ingredients
Scale
- 1 cup arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh sage leaves for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a separate large pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the arborio rice to the pan and stir for a couple of minutes until the rice is lightly toasted.
- Pour in a ladle of warm vegetable broth and stir until absorbed.
- Continue adding the broth gradually, one ladle at a time, stirring frequently until the rice is creamy and al dente.
- Once the rice is cooked, stir in the pumpkin puree and mix well.
- Remove the pan from heat and fold in the grated Parmesan cheese and butter.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.
Notes
- Use fresh pumpkin for the best flavor.
- Prep Time: 10
- Cook Time: 30
- Category: recipes
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Keywords: pumpkin, risotto, autumn, comfort food, creamy