Pumpkin Risotto

Pumpkin Risotto

I don’t make risotto very often since it’s a time commitment of about 40-50 minutes and you really need to stand at the stove and stir constantly. There is something very relaxing about pouring in the broth and just stirring the risotto until it is cooked. It’s a great chance to catch up on your favorite podcast or listen to some music. Oh, and wine, don’t forget to pour yourself a glass of wine!

When I tell you that this Pumpkin Risotto is one of the best things I think I have ever made, I’m not even kidding.

Pumpkin Risotto

This risotto is what all of my perfect fall dreams are made of! It’s rich and velvety thanks to the pumpkin puree and also has a bit of gruyere cheese and Parmesan stirred in at the very end. It’s our comfort in a bowl and worth every minute it takes to prepare!

Pumpkin Risotto

This is one of those recipes where you can eat it on its own and be perfectly satisfied, especially if you are wanting a meatless meal (I use vegetable stock in this recipe too, by the way). It would also be so delicious served with some roasted chicken or even beef like braised short ribs or some filet mignon! Ahh! I need to go make more of this ASAP!

Pumpkin Risotto

Yield: 4 servings

Pumpkin Risotto

Pumpkin Risotto

Pumpkin Risotto - This delicious pumpkin risotto is flavorful and velvety. It's a bowl of comfort for the perfect fall meal on its own or as a side dish!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 tablespoons butter, divided
  • 1 shallot, finely diced
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 32 ounces vegetable stock
  • fresh sage leaves
  • 1 teaspoon dried thyme
  • 1 cup pumpkin puree
  • 1/2 cup shredded gruyere cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a large non-stick skillet over medium high heat, add 3 tablespoons of the butter. Once melted, add in the shallots and cook in the butter for about 3 minutes. Then stir in the rice and cook for another 2 minutes. Pour in the white wine and stir until absorbed.
  2. Stir in about 1/2-3/4 cup of the vegetable stock along with 4 fresh sage leaves and the thyme. Lower heat to medium. Continue stirring the rice until the stock is absorbed. Repeat these steps adding up to 3/4 cup of the stock each time and stirring constantly until the liquid is absorbed and the rice is tender (it takes me 4-5 rounds of this for the rice to be fully cooked). Discard the whole sage leaves.
  3. While cooking the risotto, heat another small pan over medium high heat. Add the remaining butter and about 1/3 cup fresh sage leaves. Once the butter is melted, add the sage leaves in a single layer and let fry about 45 seconds. Remove from heat, leaves will crisp as they cool. Crumble or chop and set aside.
  4. Once the risotto is cooked, stir in the pumpkin puree, gruyere and Parmesan cheeses until melted and combined. Season with salt to taste. Stir in the crumbled crispy sage leaves. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1/4th

Amount Per Serving: Calories: 334 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 58mg Sodium: 1043mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 10g

Pumpkin Risotto

   

1 comment

  1. Making this on Tuesday night with a side of sauteed mushrooms!!! Thanks for sharing.

    Tammy

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