Description
Creamy pumpkin risotto made with arborio rice, savory broth, and pumpkin puree, finished with butter and Parmesan for a rich and comforting dish.
Ingredients
- 1 1/2 cups arborio rice
- 3 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 4 cups vegetable broth, warm
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt to taste
- Black pepper to taste
- Fresh sage or parsley for garnish (optional)
Instructions
- Heat broth in a saucepan and keep warm.
- In a large pan, heat olive oil or butter over medium heat.
- Add onion and sauté until translucent.
- Stir in garlic and cook for 30 seconds.
- Add arborio rice and toast for 1–2 minutes.
- Stir in pumpkin puree until well combined.
- Add warm broth one ladle at a time, stirring frequently.
- Allow liquid to absorb before adding more broth.
- Continue until rice is creamy and tender, about 18–20 minutes.
- Stir in Parmesan cheese, nutmeg, salt, and pepper.
- Remove from heat and let rest 2 minutes.
- Garnish and serve warm.
Notes
- Stir constantly for best creaminess.
- Use homemade broth for deeper flavor.
- Add butter at the end for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian