Creamy Pumpkin Risotto
As the air turns crisp and pumpkins start appearing everywhere, this luxurious dish becomes an irresistible choice. The creamy texture and warm flavors of this pumpkin risotto make it a comforting meal perfect for fall evenings. Arborio rice lends a creamy consistency that pairs perfectly with the earthy sweetness of pumpkin.
If you're looking to tweak this recipe, consider adding some crispy sage leaves for a delightful aromatic touch or roasted pumpkin seeds for an added crunch. You can even stir in grated parmesan for a richer taste or use vegetable stock to keep it vegetarian-friendly.
Serve it as a main course for a cozy family dinner or as an exquisite side dish during holiday gatherings. It's a dish that captures the essence of the season beautifully and is sure to impress both family and guests alike.
How to Make It
-
1
Heat the chicken broth in a separate saucepan and keep it warm over low heat.
-
2
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
-
3
Add Arborio rice to the skillet and stir to coat with oil. Cook for 1-2 minutes until the edges of the rice become translucent.
-
4
Pour in the white wine and simmer until fully absorbed.
-
5
Add a ladleful of warm broth to the rice and stir continuously until fully absorbed. Continue adding broth, one ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender, about 20-25 minutes.
-
6
Stir in the pumpkin puree, and add salt, black pepper, and nutmeg. Cook for an additional 5 minutes.
-
7
Remove from heat and stir in butter and parmesan cheese until melted and creamy.
-
8
Serve immediately, garnished with extra parmesan and freshly ground black pepper if desired.
Still hungry? Try one of these
Roasted Delicata Squash and Kale Gratin with Gruyère
Autumn gratin of roasted delicata squash, sautéed kale, and melted Gruyère—baked side dish for Thanksgiving or cozy October dinners.