Description
Indulge in this velvety creamy pumpkin risotto—a comforting dish perfect for chilly evenings, combining the rich flavors of pumpkin and cheese for a delightful culinary experience.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare Your Broth: In a saucepan over medium heat, combine vegetable broth and keep it warm (but not boiling).
- Sauté Aromatics: In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant (about another minute).
- Toast the Rice: Add Arborio rice to the skillet and stir for about two minutes to coat each grain with butter.
- Add Pumpkin Puree: Incorporate pumpkin puree into the rice mixture, stirring thoroughly until every grain is enveloped in orange goodness.
- Gradually Incorporate Broth: Add warm vegetable broth one ladle at a time, stirring constantly until each addition is absorbed (approximately 20-25 minutes) until the rice reaches a creamy texture.
- Finish with Cheese: Once cooked al dente, remove from heat and stir in grated Parmesan cheese along with an additional pat of butter. Season with salt and pepper. Serve immediately.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: - For added flavor, consider mixing in sautéed spinach or roasted mushrooms. - Adjust the creaminess by adding more broth as needed during cooking.