Creamy Pumpkin Risotto: A Cozy Comfort Food Delight
Delight in a creamy Pumpkin Risotto that's perfect for fall gatherings.
Equipment
- large skillet
Ingredients
For the Risotto
- 1 cup Canned Pumpkin Adds creamy texture and flavor.
- 1 cup Arborio Rice Short-grain rice for creaminess.
- 2 cups Vegetable Broth Homemade or store-bought.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- ½ cup Parmesan Cheese Freshly grated.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt & Pepper To balance flavors.
- optional Fresh Sage For added flavor.
For Garnish
- ¼ cup Pumpkin Seeds Toasted.
- ¼ cup Extra Parmesan For topping.
Instructions
Step-by-Step Instructions for Pumpkin Risotto
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until the onion is translucent.
- Add Arborio rice and toast for 2 minutes, stirring to enhance nutty flavor.
- Pour 1 cup of vegetable broth in, stir gently, and let the rice absorb the liquid for 3-4 minutes.
- Incorporate canned pumpkin and another cup of broth, stir to combine, and add more broth gradually until the rice is tender and creamy (18-20 minutes).
- Once creamy, stir in grated Parmesan cheese and season with salt and pepper. Mix thoroughly.
- Serve warm, garnished with toasted pumpkin seeds and extra Parmesan.
Notes
Store in an airtight container for up to 3 days. Reheat with a splash of broth for best texture.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 5mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!