Creamy Pumpkin Risotto
This pumpkin risotto is a comforting, velvety dish that combines tender Arborio rice with sweet roasted pumpkin puree, cooked slowly with warm vegetable stock until creamy and flavorful. The final dish sports a rich, glossy appearance with a tender bite, perfect for cozy fall nights. Finished with Parmesan and butter, it offers a harmonious blend of sweetness and savory depth.
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Calories: 350kcal
Servings: 4
Equipment
- Heavy-bottomed saucepan
- Grater
Ingredients
- 2 tablespoons olive oil good quality
- 1 small onion finely chopped
- 1 cup arborio rice for creamy texture
- 1/2 cup dry white wine optional, for depth
- 1 cup pumpkin puree roasted or canned, smooth
- 3-4 cups vegetable stock warmed
- 2 tablespoons butter unsalted, for richness
- 1/4 cup Parmesan cheese freshly grated
- to taste salt and freshly cracked pepper for seasoning
Instructions
- Warm the olive oil in a heavy-bottomed saucepan over medium heat until it shimmers and begins to smell fragrant.
- Add the finely chopped onion to the pan and cook, stirring frequently, until it becomes translucent and soft, about 5 minutes. You’ll notice a sweet aroma developing as it cooks.
- Stir in the arborio rice, coating each grain with oil. Toast the rice for about 2 minutes until it turns a light golden color and you hear a gentle crackle.
- Pour in the white wine and cook, stirring until the liquid is mostly evaporated, about 2 minutes. This adds a bright, tangy flavor to the risotto.
- Stir in the pumpkin puree, allowing it to heat through and mingle with the rice. The mixture will become a vibrant orange and smell sweet and earthy.
- Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more, maintaining a gentle simmer.
- Continue adding stock and stirring for about 20 minutes, until the rice is tender but still has a slight bite. It should be creamy and slightly thickened.
- Remove from heat and stir in the butter and grated Parmesan cheese, mixing until the risotto is glossy and smooth. The texture should be rich and velvety.
- Taste and season with salt and freshly cracked pepper. Adjust the seasoning as needed to balance the sweetness of the pumpkin and the saltiness of the cheese.
- Serve the pumpkin risotto hot, garnished with extra Parmesan and a drizzle of good olive oil if desired. Enjoy its comforting, creamy texture and vibrant color.
Notes
For extra seasonal flavor, sprinkle toasted walnuts or a drizzle of maple syrup before serving. Make sure to stir constantly during cooking to achieve that perfect creamy consistency.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg