Pumpkin Risotto


Risotto is actually easier to make than people think. The trick is tending to it very carefully and constantly stirring it. In the end you get both a creamy and delicious meal and an arm workout!


Risotto is such a great base to add any flavors you may desire to it. I made maple and thyme roasted chicken last night and this pumpkin risotto went perfectly with it. The pumpkin flavor really shines in this dish and is enhanced by the addition of a pinch of nutmeg.


I love that this dish is a one pot meal and that means easy clean up once you're done devouring it. I would recommend serving this risotto with a main protein that you can bake in the oven so that you can devote your full attention to stirring the risotto. It can stick and burn very easily if you are not constantly adding broth to it and stirring. It is extremely worth it though.

Pumpkin Risotto
(recipe slightly adapted from: http://www.thedailymeal.com)

1 tablespoon olive oil
1 onion, diced small
4 1/2 cups vegetable broth
2 cups arborio rice
1 cup white wine
1 cup pumpkin puree
1/2 teaspoon nutmeg
2 tablespoons unsalted butter
salt and pepper, to taste
  1. Add the vegetable broth to a medium saucepan and keep warm over low heat.
  2. Heat the olive oil over medium high heat in a large saucepan and add in the onion. Saute until translucent, about 5 minutes. Add in the arborio rice and saute for 1-2 minutes.
  3. Add the white wine to the pan and stir until dissolved. Add 1/4 cup of the vegetable broth to the rice at a time and stir constantly until dissolved. Repeat this process until you have added all of the vegetable broth to the rice, about 25 minutes. (The key is adding the broth in small batches and constantly stirring until it is dissolved).
  4. Once you have incorporated all of the broth into the rice, stir in the pumpkin, salt, pepper, nutmeg and butter. Remove from the heat and serve.

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