Pumpkin Risotto
Creamy, comforting, and packed with fall flavor, this Pumpkin Risotto is the ultimate autumn-inspired dish that will delight your taste buds and warm your soul. Featuring velvety pumpkin puree, creamy Arborio rice, and a touch of dry white wine, this recipe strikes the perfect balance of savory and subtly sweet. The risotto is made by slowly ladling in warm chicken or vegetable broth, ensuring a rich and luxurious texture, while freshly grated Parmesan and a hint of garlic add depth and warmth. To elevate the presentation, crispy sage leaves are gently fried in butter for a fragrant, crunchy garnish. Ready in under an hour, this risotto is a perfect choice for a cozy weeknight dinner or an impressive holiday side dish. Keywords: Pumpkin Risotto, creamy risotto recipe, fall-inspired dinner, Arborio rice, Thanksgiving side dish.
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Recipe Information
Ingredients
- 1 cup pumpkin puree
- 1.5 cups Arborio rice
- 4 cups chicken or vegetable broth
- 0.5 cup dry white wine
- 1 medium yellow onion
- 2 garlic cloves
- 0.5 cup Parmesan cheese
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 fresh sage leaves
- to taste salt
- to taste black pepper
Instructions
Begin by preparing your ingredients: finely chop the onion and mince the garlic cloves.
In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep warm.
In a large skillet or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the pot, stirring well to coat each grain with the fat, for about 2 minutes.
Pour in the dry white wine and cook, stirring frequently, until most of the liquid has evaporated.
Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait until most of the broth is absorbed before adding more. Continue this process until the rice is al dente, about 20-25 minutes.
Once the rice has absorbed most of the liquid and is creamy, stir in the pumpkin puree.
Add the remaining 2 tablespoons of butter, the grated Parmesan cheese, and season with salt and black pepper to taste.
In a small skillet, melt a little extra butter over medium heat and fry the sage leaves until crispy, about 2 minutes.
Garnish the risotto with the crispy sage leaves before serving. Serve hot.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 304 mg | 6% | |
*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.
