Pumpkin Risotto
It's that time of year again! This pumpkin risotto is creamy, savory, and delicious. Though this risotto is undeniably a savory dish, the slight sweetness of the pumpkin still shines through.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Risotto
Cuisine: American
Servings: 4 people
Calories: 732kcal
- 5 cups chicken or vegetable stock/broth
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 onion chopped
- 3 cloves garlic minced
- 2 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- 15 oz. pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup cup parmesan cheese shredded
- kosher salt and pepper to taste
In a medium pot over medium-high heat, bring the broth/stock to a simmer.
In a large, heavy bottomed pot over medium heat, add the olive oil and butter over medium heat. Once the butter is melted, add the onion, garlic, and thyme, stirring occasionally. Cook until the onions are soft and translucent.
Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until you smell a nutty aroma. That lets you know that the rice has been toasted a bit.
A couple of ladles at a time, add the warmed broth/stock to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it.
Add the pumpkin puree, stirring to incorporate well. Add the spices and cheese. Stir to combine. Add salt and pepper to taste.
Serving: 1 | Calories: 732kcal | Carbohydrates: 36g | Protein: 53g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Cholesterol: 190mg | Sodium: 838mg | Fiber: 4g | Sugar: 6g