Description
A creamy and comforting pumpkin risotto that showcases fall flavors, perfect for impressing family and friends.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or freshly made)
- 4 cups vegetable broth (or chicken broth)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- 1 tablespoon butter (or vegan butter)
- 1 teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh sage leaves or parsley for garnish
Instructions
- Warm the vegetable broth in a pot over low heat.
- Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until it’s coated in the oil.
- Begin adding the warm broth, one ladle at a time, stirring continuously for 18-20 minutes.
- Stir in the pumpkin puree, Parmesan, and nutmeg. Season with salt and pepper to taste.
- Remove from heat and let it sit for a minute.
- Garnish with fresh sage or parsley before serving.
Notes
For a vegan version, substitute butter with vegan butter and Parmesan with nutritional yeast. To make it gluten-free, ensure your vegetable broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg