Pumpkin risotto is a creamy, comforting dish that brings together the warmth of autumn flavors in a rich and velvety texture. The natural sweetness of pumpkin pairs perfectly with the creamy risotto, creating a balance of savory and slightly sweet notes. Aromatic herbs like sage and nutmeg add a touch of earthiness, while Parmesan cheese enhances the dish with its sharpness. Whether served as a main course or a side dish, pumpkin risotto is a versatile and elegant choice for cozy dinners or festive gatherings.
Ingredients:
- 1 cup pumpkin purée (canned or fresh)
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ teaspoon ground nutmeg
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper, to taste
Instructions:
- Prepare the broth: In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.
- Sauté aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the rice: Add the Arborio rice to the pan and stir to coat it in the oil, allowing it to toast slightly, about 1-2 minutes. This helps the rice absorb the flavors better.
- Add the wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
- Cook the risotto: Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and tender but still slightly firm (al dente).
- Stir in the pumpkin: Once the rice is almost done, stir in the pumpkin purée, nutmeg, and sage. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Finish the risotto: Remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Garnish with extra Parmesan and fresh sage leaves if desired. Serve warm.
Enjoy your creamy and flavorful pumpkin risotto!
