Creamy Pumpkin Risotto
Creamy pumpkin risotto is a delightful autumn dish that combines the rich flavors of pumpkin and aromatic herbs with the comforting creaminess of Arborio rice. This easy-to-make recipe is perfect for chilly evenings or festive gatherings, providing warmth and satisfaction in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup canned pumpkin puree (100% pure)
- 4 cups low-sodium vegetable broth (warm)
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons fresh sage or thyme (chopped)
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt butter. Add diced onion and minced garlic; sauté until softened (about 3-4 minutes).
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until most liquid is absorbed (approximately 20 minutes).
- Once rice is al dente, stir in pumpkin puree along with additional broth as needed for creaminess.
- Remove from heat and fold in Parmesan cheese and chopped herbs; season with salt and pepper to taste.
- Serve immediately, enjoying the creamy texture paired with your favorite protein or roasted vegetables.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: - For extra nutrition, consider adding sautéed kale or swapping pumpkin with butternut squash. - To make it vegan, substitute butter with olive oil and use nutritional yeast instead of Parmesan. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on low heat with a splash of broth.