Description
This Creamy Pumpkin Risotto is a comforting and savory Italian-inspired dish perfect for fall. Featuring tender arborio rice cooked slowly with pumpkin purée, garlic, onion, and aromatic herbs, this risotto delivers a velvety texture with a rich, earthy flavor. Finished with Parmesan cheese and butter, it makes a delicious main course or side dish that’s both satisfying and flavorful.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Main Components
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium vegetable or chicken broth, kept warm
- 1 cup pumpkin purée (unsweetened)
Seasonings & Garnish
- 1/2 teaspoon dried thyme or sage
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley or sage (optional, for garnish)
Instructions
- Prepare aromatics: In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Toast the rice: Add the arborio rice to the saucepan and stir continuously for 1 to 2 minutes, toasting the rice until the edges become translucent. This step enhances the nuttiness of the risotto.
- Add wine: Pour in the dry white wine (optional) and stir until the liquid has mostly evaporated and absorbed into the rice.
- Cook with broth: Begin adding the warm broth, ladle by ladle, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue this gradual cooking for 18 to 20 minutes until the rice is tender with a slight al dente bite.
- Incorporate pumpkin and spices: Stir in the pumpkin purée, dried thyme (or sage), and nutmeg. Mix thoroughly and allow the risotto to heat through for 2 to 3 minutes, combining the flavors.
- Finish with butter and cheese: Remove the pan from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper according to taste.
- Serve and garnish: Plate the risotto warm and optionally garnish with freshly chopped parsley or sage for added color and flavor.
Notes
- For a richer and creamier risotto, add a splash of cream or a sprinkle of goat cheese just before serving.
- Roast fresh pumpkin and puree it yourself for a deeper, more vibrant pumpkin flavor.
- This risotto pairs beautifully with roasted chicken or sautéed mushrooms to create a balanced meal.
