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Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish made by slowly cooking arborio rice with sweet roasted pumpkin, aromatic onions, and a splash of white wine. The dish develops a velvety texture with tender rice and well-incorporated pumpkin, finished with Parmesan and herbs for a rich, inviting appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup arborio rice Creamy, starchy rice for risotto
  • 2 cups pumpkin Fresh roasted or pureed
  • 4 cups vegetable stock Kept warm on the stove
  • 1/2 cup Parmesan cheese Freshly grated
  • 1 medium onion Finely chopped
  • 2 cloves garlic Minced
  • 2 tablespoons olive oil For cooking
  • 1 tablespoon butter Adds richness at the end
  • Fresh herbs sage or thyme For garnish and flavor

Equipment

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

Method
 

  1. Preheat your oven to 400°F (200°C). Toss pumpkin chunks with a bit of olive oil, spread on a baking sheet, and roast until tender and caramelized, about 25-30 minutes. Alternatively, blend roasted pumpkin into a smooth puree if using fresh pumpkin.
  2. Heat a splash of olive oil in a wide, heavy-bottomed pan over medium heat. Add the finely chopped onion and a pinch of salt, cooking until translucent and fragrant, about 5 minutes, until it begins to soften and smell sweet.
  3. Stir in the arborio rice, toasting it for about 2 minutes until the edges become slightly translucent and it starts to smell toasty. This helps develop flavor and ensures the rice releases its starch properly.
  4. Pour in a splash of dry white wine and stir until it’s mostly absorbed, about 1-2 minutes. The wine adds brightness and depth to the risotto.
  5. Begin adding the warm vegetable stock one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process, stirring regularly, until the rice is halfway cooked and creamy, about 10 minutes.
  6. Stir in the roasted pumpkin puree or chunks, mixing thoroughly. Cook for another 10 minutes, adding more stock as needed, until the rice is tender but still has a slight bite.
  7. Remove the pan from heat and stir in a knob of butter and grated Parmesan cheese. Mix until the risotto becomes silky and creamy, about 2 minutes.
  8. Let the risotto rest off the heat for 2 minutes, allowing the flavors to meld. Meanwhile, chop fresh herbs like sage or thyme for garnish.
  9. Spoon the warm, creamy risotto into bowls and garnish with the chopped herbs and a few extra shavings of Parmesan if desired. Serve immediately and enjoy the rich, comforting flavors.

Notes

For extra flavor, consider adding toasted pumpkin seeds or a drizzle of balsamic vinegar before serving.