Nut-Free Pumpkin Risotto
Warm, comforting, and delightfully creamy, this Nut-Free Pumpkin Risotto is the ultimate autumn-inspired dish that’s perfect for cozy dinners or special occasions. Featuring Arborio rice gently simmered in vegetable broth and infused with the rich, earthy sweetness of pumpkin puree and fresh thyme, this recipe delivers bold flavors without the use of nuts—making it safe and enjoyable for all. A finishing touch of Parmesan cheese, unsalted butter, and a sprinkle of parsley creates a luxurious texture and vibrant presentation. Made in just 45 minutes, this easy risotto pairs beautifully with seasonal salads or roasted vegetables, and it’s a crowd-pleaser that fits into both everyday meals and holiday menus. Perfect for nut-free diets, this pumpkin risotto recipe is your go-to for a creamy, satisfying bowl of comfort food.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 cup Pumpkin puree
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.75 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, for garnish
Instructions
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm, but not boiling.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Stir in the Arborio rice, ensuring it is well coated with oil, onion, and garlic. Cook for about 2 minutes until the edges of the rice grains are translucent.
Pour in one ladle of warm vegetable broth and stir continuously until the liquid is nearly absorbed.
Add the pumpkin puree and fresh thyme leaves to the rice, stirring well to combine.
Continue adding the warm broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
Once the rice is tender but still slightly firm to the bite, and the risotto has a creamy consistency, turn off the heat.
Stir in the grated Parmesan cheese, unsalted butter, salt, and black pepper. Mix well until the cheese and butter melt and the risotto is creamy.
Taste and adjust seasoning if necessary. Let the risotto sit for about a minute.
Serve the risotto hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 935 mg | 72% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2484 mg | 53% | |
*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.
