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Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish that combines tender arborio rice with sweet roasted pumpkin, enriched by Parmesan and aromatic herbs. The dish is built through slow, gentle stirring, resulting in a velvety texture and vibrant orange hue that makes it as beautiful as it is flavorful. Perfect for make-ahead meals, it offers a warm, satisfying bite with each spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup arborio rice for creamy texture
  • 2 cups pumpkin (roasted or pureed) sweet and earthy
  • 4 cups vegetable stock kept warm
  • 1/2 cup Parmesan cheese grated, for umami
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons butter for richness
  • 1 teaspoon fresh sage or thyme optional, for flavor

Equipment

  • Wide, heavy-bottomed pan
  • Wooden spoon
  • Ladle
  • Knife and chopping board
  • Blender or food processor

Method
 

  1. Chop the onion finely and mince the garlic; set aside.
  2. Heat olive oil in a wide, heavy-bottomed pan over medium heat until shimmering.
  3. Add the chopped onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Add the arborio rice to the pan and toast, stirring constantly, until the edges turn slightly translucent, about 2 minutes.
  6. Pour in a splash of dry white wine and cook, stirring, until mostly absorbed and the pan smells fragrant, about 1-2 minutes.
  7. Begin adding warm vegetable stock a ladleful at a time, stirring gently and allowing the rice to absorb the liquid before adding more.
  8. Continue adding stock gradually, stirring regularly, until the rice is halfway cooked and creamy, about 10 minutes.
  9. Stir in the roasted or pureed pumpkin and cook, stirring, until the pumpkin is fully incorporated and the rice is tender, about 10 more minutes.
  10. Remove the pan from heat and stir in the butter and grated Parmesan until the risotto is silky and well combined.
  11. Let the risotto rest for 2 minutes, then sprinkle with fresh herbs and serve immediately for the best texture and flavor.

Notes

Stir gently and continuously to release the rice's starch for a creamy texture. Adjust the heat as needed to prevent burning and ensure gentle simmering.