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Pumpkin Risotto

Pumpkin risotto is a creamy, vibrant dish that combines Arborio rice with sweet pumpkin puree, slowly cooked with savory broth and aromatics. The process involves gentle stirring to develop a silky texture, resulting in a comforting, golden-hued risotto with a slightly chewy bite. It’s perfect for autumnal gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable broth Keep warm on low heat
  • 2 tablespoons unsalted butter Use good quality for richness
  • 1 small yellow onion finely chopped
  • 1 1/2 cups Arborio rice starchy rice ideal for creamy risotto
  • 1 cup pumpkin puree homemade or canned, avoid watery varieties
  • 1/4 teaspoon ground nutmeg a pinch for warmth
  • 1/2 cup Parmesan cheese finely grated, for richness and flavor
  • Fresh sage leaves or thyme optional, for aromatic lift
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pan
  • Wooden spoon
  • Ladle
  • Measuring Cups and Spoons

Method
 

  1. Pour the vegetable broth into a pot and warm it over low heat until just simmering; keep it at a gentle simmer throughout cooking.
  2. Melt the butter in a large heavy-bottomed pan over medium heat, listening for a gentle sizzle as it melts.
  3. Add the finely chopped onion to the butter and cook, stirring frequently, until it becomes translucent and fragrant, about 5 minutes.
  4. Stir in the Arborio rice, cooking for 2 minutes until the edges turn slightly translucent and it starts to crackle softly.
  5. Add the pumpkin puree to the rice mixture, stirring well to combine and letting it cook for 2 minutes, allowing the flavors to meld and the mixture to warm through.
  6. Begin adding the warm broth, one ladleful at a time, stirring gently and continuously until the liquid is mostly absorbed before adding more, allowing the rice to slowly cook and release its starch.
  7. Continue adding broth gradually, stirring constantly, until the rice is tender but still has a slight bite, about 20-25 minutes. The mixture should be creamy and slightly loose.
  8. Stir in the grated Parmesan cheese, nutmeg, and chopped fresh herbs if using, adjusting seasoning with salt and pepper to taste.
  9. Cook for another 2-3 minutes, allowing the flavors to meld and the risotto to thicken slightly into a silky, inviting consistency.
  10. Remove from heat and let sit for a minute, then serve hot, garnished with additional herbs or cheese if desired.

Notes

Stirring continuously and adding broth gradually are key to achieving the perfect creamy texture. Feel free to customize with crispy pancetta or roasted seeds for extra crunch.