Description
A comforting risotto with pumpkin flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook until softened.
- Add garlic and cook for 1 minute.
- Stir in rice and cook for 2 minutes.
- Pour in wine and cook until absorbed.
- Add 1 cup of warm broth and cook, stirring, until absorbed.
- Continue adding broth, 1 cup at a time, stirring until absorbed before adding more.
- Stir in pumpkin puree.
- Cook until rice is creamy and tender, about 20-25 minutes.
- Stir in Parmesan cheese and butter.
- Season with salt and pepper.
Notes
- Serve immediately.
- Garnish with extra Parmesan cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pumpkin risotto, risotto recipe, creamy risotto, fall recipe, pumpkin recipe