Pumpkin Risotto Recipe
This pumpkin risotto takes just 30 minutes to make and is made with arborio rice, pumpkin puree, and parmesan.
Servings: 4 servings
Equipment
Ingredients
- 4 cups low-sodium vegetable broth
- 3 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 1 garlic clove minced
- 5 sage leaves , minced
- 1 cup Arborio rice
- 1 teaspoon salt
- ⅛ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar
Instructions
- In a medium saucepan, bring broth to a boil and then reduce to a low simmer. Keep heat on low.
- Meanwhile, in another medium saucepan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Add the rice, salt, and nutmeg. Cook, stirring constantly, until the rice is coated with the onions mixture and lightly toasted, about 3 minutes.
- Use a ladle to add ½ cup of broth, stir, then allow the broth to be almost all absorbed, 2-3 minutes. Keep adding more broth, ½ a cup at a time, and allow the broth to get absorbed undisturbed, until all the broth is incorporated, about 20 minutes total.
- Remove the saucepan from heat. Stir in the pumpkin puree, Parmesan cheese, and red wine vinegar, and serve immediately.
Notes
- My Top Tip: While I usually recommend rinsing rice to remove starch so the cooked rice isn't sticky, we want risotto to be sticky! So, don't rinse it!
- Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge, but the consistency is best on the first day. Reheat in the microwave with a splash of vegetable broth and a dab of butter and/or parmesan cheese. Freezing not recommended.
4 cups low sodium vegetable broth
1 cup pumpkin puree
1 cup Lundberg Family Farms Organic Jasmine rice
3 tablespoons olive oil
¼ cup white onion minced
1 garlic clove minced
5 sage leaves chopped
1 teaspoon salt
½ teaspoon black pepper
¾ cup parmesan cheese shredded
Instructions
Combine pumpkin puree with the vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
Heat olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15 minutes.
Add the parmesan cheese and stir until cheese has fully melted. Cover and simmer for 5 more minutes before serving.
Nutrition
Serving: 1cup | Calories: 352kcal | Carbohydrates: 51g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 806mg | Potassium: 220mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9903IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
