Risotto with Pumpkin
Indulge in the comforting flavors of fall with this creamy and flavorful Risotto with Pumpkin recipe. Perfectly roasted, caramelized pumpkin is combined with tender Arborio rice, infused with dry white wine and warm vegetable stock for a luxurious, velvety texture. The rich depth of Parmesan cheese and a hint of fresh sage bring out the robust autumnal flavors in every bite. This sophisticated yet approachable dish is ideal for cozy weeknight dinners or elegant gatherings, and it’s ready in under an hour. Serve your pumpkin risotto piping hot, garnished with golden pumpkin cubes and an extra sprinkle of cheese for a restaurant-quality finish that will impress family and friends alike. Search no further for the ultimate fall-inspired comfort food!
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Recipe Information
Ingredients
- 500 g Pumpkin
- 300 g Arborio rice
- 1 L Vegetable stock
- 100 ml Dry white wine
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion
- 2 Garlic clove
- 70 g Parmesan cheese
- 5 Fresh sage leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel and dice the pumpkin into 1.5 cm (1/2 inch) cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread on a baking tray and roast for 25 minutes or until tender and slightly caramelized. Set aside.
Heat the vegetable stock in a saucepan over low heat and keep it warm.
Finely chop the onion and garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes.
Stir in the Arborio rice and cook for 2 minutes, allowing the grains to toast lightly.
Pour in the white wine and cook until it has mostly evaporated.
Begin adding the warm vegetable stock one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladle. Continue this process for about 20–25 minutes, or until the rice is creamy and cooked through but still slightly al dente.
Gently fold the roasted pumpkin into the risotto, reserving a few pieces for garnish if desired.
Stir in the butter, grated Parmesan cheese, and chopped sage leaves. Adjust the seasoning with salt and black pepper to taste.
Serve the risotto immediately, garnished with the reserved pumpkin pieces and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 34.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3896 mg | 83% | |
*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.
