Pumpkin Riscotto
Indulge in the comforting warmth of Pumpkin Risotto, a creamy, autumn-inspired dish that combines the rich flavors of tender Arborio rice with velvety pumpkin puree, fragrant sage, and a hint of nutmeg. Perfectly cooked in a luxurious blend of white wine, chicken or vegetable stock, and Parmesan cheese, this risotto achieves the ideal balance of creaminess and texture. The addition of shallots, garlic, and fresh sage creates a savory depth, while a splash of heavy cream takes the decadence to the next level. Ready in under an hour, this cozy pumpkin risotto is the quintessential fall recipe, perfect for a comforting dinner or an elegant seasonal side dish. Whether you're looking for a restaurant-quality dish to impress guests or simply craving a flavorful warm bowl of comfort, this recipe is your go-to solution for a delightful culinary experience.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 cup Pumpkin puree
- 5 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Shallots, finely chopped
- 2 Garlic cloves, minced
- 0.75 cup Parmesan cheese, grated
- 2 teaspoons Fresh sage leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 0.25 cup Heavy cream
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat. Keep it warm but not boiling.
In a large skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped shallots and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it brown.
Add the Arborio rice and stir to coat the grains with the butter and oil. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains look translucent.
Pour in the dry white wine and cook, stirring frequently, until the wine is almost completely absorbed by the rice.
Begin adding the warm stock, one ladle (about 1/2 cup) at a time. Stir frequently, allowing each addition of stock to be fully absorbed before adding the next. This process will take about 25-30 minutes.
When the rice is tender but still has a slight bite to it, stir in the pumpkin puree, chopped sage, salt, black pepper, nutmeg, and the remaining tablespoon of butter. Mix well to combine.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes until the risotto is creamy and fully integrated.
Taste and adjust the seasoning if needed. Remove from heat and let it rest for about 2 minutes.
Serve immediately, garnished with additional grated Parmesan and a few fresh sage leaves if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 7751 mg | 337% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 13.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1049 mg | 22% | |
*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.
