Description
A comforting and creamy risotto featuring pumpkin and savory spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 cup pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil and butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add Arborio rice to the saucepan and stir for 1-2 minutes until the edges of the grains are translucent.
- Pour in the white wine and stir until it is absorbed.
- Add the warm vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the pumpkin puree, salt, pepper, and nutmeg. Cook for 2-3 minutes until heated through.
- Remove from heat and stir in the Parmesan cheese and fresh parsley.
- Serve immediately.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- Garnish with toasted pumpkin seeds for added texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pumpkin risotto, creamy risotto, vegetarian risotto, autumn recipe, comfort food