Description
A creamy and comforting pumpkin risotto that’s perfect for fall.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice and cook for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add pumpkin puree and thyme, mix well.
- Gradually add vegetable broth, stirring until absorbed.
- Cook until rice is creamy and tender.
- Stir in Parmesan cheese.
- Season with salt and pepper.
- Serve warm.
Notes
- Use homemade pumpkin puree for best flavor.
- Stir frequently to prevent sticking.
- Add broth slowly for creamy texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Keywords: pumpkin risotto, fall recipe, creamy risotto