Pumpkin Risotto Recipe
Follow this recipe to prepare a delicious Pumpkin Risotto, a creamy and comforting dish made with tender Arborio rice and pureed pumpkin.
Equipment
- 1 Large saucepan
- 1 Wooden spoon
Ingredients
- 1 cup Arborio rice
- 2 cups Pumpkin puree Fresh or canned
- 4 cups Vegetable broth Warm
- 1/2 cup Parmesan cheese Grated
- 1/2 cup White wine Optional
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 2 tbsp Butter
- to taste Salt and pepper
- 1 tsp Fresh thyme Chopped
Instructions
- In a large saucepan, heat butter over medium heat. Add onion and garlic, sauté until translucent.
- Stir in Arborio rice and cook for 2 minutes until lightly toasted.
- Add white wine if using, and cook until absorbed.
- Begin adding warm vegetable broth, one ladle at a time, stirring constantly until absorbed.
- After about 15 minutes, stir in pumpkin puree and continue cooking until rice is creamy and tender.
- Stir in Parmesan cheese, fresh thyme, salt, and pepper. Adjust seasoning to taste.
- Remove from heat and let rest for a few minutes before serving hot.
Notes
For added creaminess, stir in a bit of heavy cream or mascarpone cheese before serving.
Nutrition
Serving: 200gCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 20mgSodium: 780mgPotassium: 280mgFiber: 5gSugar: 5gVitamin A: 42500IUVitamin C: 6.6mgCalcium: 1500mgIron: 0.5mg
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