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Pumpkin Risotto

Pumpkin risotto is a comforting, velvety dish featuring tender Arborio rice infused with sweet, earthy pumpkin. It’s cooked slowly by gradually adding vegetable broth, allowing the rice to absorb flavors and develop a creamy texture, finished with cheese and aromatic spices for a cozy fall-inspired meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Arborio rice the backbone of the risotto, creamy and absorbent
  • 1 cup diced pumpkin preferably butternut or sugar pumpkin, cooked until tender
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth warmed for gradual addition
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons olive oil for sautéing
  • 1/4 teaspoon nutmeg freshly grated
  • 2 tablespoons butter optional, for richness

Equipment

  • Wide heavy-bottomed pan
  • Ladle
  • Wooden Spoon
  • Knife
  • Chopping board

Method
 

  1. Heat the wide pan over medium heat and add the olive oil. Once shimmering, sauté the finely chopped onion and minced garlic until translucent and fragrant, about 5 minutes.
  2. Add the diced pumpkin to the pan and cook for 8-10 minutes, stirring occasionally, until it starts to break down and releases a sweet aroma.
  3. Pour in the Arborio rice and stir well, coating each grain with oil and cooking for about 2 minutes until the rice looks slightly toasted and shimmering.
  4. Begin adding the warmed vegetable broth a ladleful at a time, stirring gently after each addition and waiting for the liquid to absorb before adding more. Continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite.
  5. Once the rice reaches the perfect creaminess, stir in the grated Parmesan cheese, a pinch of freshly grated nutmeg, and the optional butter for extra richness. Mix until everything is well combined and silky.
  6. Taste the risotto and adjust with salt and pepper as needed. Let it rest for 2 minutes to settle the flavors.
  7. Serve the pumpkin risotto hot, garnished with toasted pumpkin seeds or a drizzle of sage oil for added aroma and crunch.

Notes

For a more vibrant color, use roasted pumpkin. Keep stirring gently to achieve the perfect velvety texture. Adjust seasoning at the end for best flavor balance.