Pumpkin Risotto
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4 to 5cups no-salt-added chicken or vegetable stock or broth
- 1teaspoon olive oil
- ¾pound onion, finely chopped
- 1large clove garlic, minced
- 1cup arborio rice
- ½cup dry white wine
- ⅛teaspoon nutmeg
- 1cup solid-pack canned pumpkin puree
- 6tablespoons coarsely grated Parmigiano Reggiano
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Preparation
- Step 1
Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Step 2
Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Step 3
Saute onion and garlic until onion begins to soften.
- Step 4
Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Step 5
Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Step 6
Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
Private Notes
Comments
I added rosemary and sage along with some cream. So good!
Disappointingly bland. I used butter, not olive oil, added fresh rosemary and thyme from my garden and amped up the seasonings and it was still very bland.
I’ve made this twice, using roasted butternut squash instead of canned pumpkin. Small dice and drizzled with evoo with a dusting of cinnamon and a bit of cayenne, roasted at 400 degrees. Delicious.
I made this recipe as written, but used roasted butter nut squash instead of canned pumpkin. Butter nut was diced and roasted on a sheet pan with some olive oil, salt, pepper and a dash or so of cinnamon and cayenne. It was excellent!