Honey Pumpkin Risotto
Indulge in the comforting flavors of autumn with this Honey Pumpkin Risotto, a creamy and flavorful twist on classic risotto. Made with roasted pumpkin caramelized to perfection, aromatic sage, and a drizzle of golden honey, this dish strikes the perfect balance between savory and sweet. Arborio rice is simmered in rich vegetable or chicken stock, infused with garlic, onion, and dry white wine for a depth of flavor that’s irresistibly creamy. Finished with Parmesan cheese and a touch of butter, this risotto is elevated by the bright freshness of sage and parsley. Perfect for cozy dinners, it’s a show-stopping yet approachable recipe that will delight your taste buds and impress your guests. Ideal for fall gatherings or as a vegetarian-friendly main course, this honey pumpkin risotto will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Pumpkin, peeled and diced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Small onion, finely chopped
- 2 pieces Garlic cloves, minced
- 4 cups Vegetable or chicken stock
- 0.5 cup Dry white wine
- 2 tablespoons Honey
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh sage leaves, chopped
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20-25 minutes, or until soft and slightly caramelized. Set aside.
In a medium saucepan, heat the vegetable or chicken stock over low heat to keep it warm while cooking the risotto.
In a large skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Stir in the Arborio rice and toast for 2-3 minutes, coating the rice in the oil and butter mixture until it becomes slightly translucent.
Pour in the white wine, stirring constantly until it has been mostly absorbed by the rice.
Begin adding the warm stock, one ladle at a time, stirring frequently and allowing the liquid to absorb fully between additions. This process will take about 20 minutes.
When the rice is just tender and creamy (you may not need all the stock), stir in the roasted pumpkin, honey, Parmesan cheese, and remaining 1 tablespoon of butter. Mix well to combine.
Season the risotto with salt and black pepper to taste. Stir in the chopped sage leaves for a burst of freshness.
Remove from heat and let the risotto sit for 2 minutes before serving.
Garnish with freshly chopped parsley and an extra drizzle of honey if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5324 mg | 232% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 54.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
