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Creamy Pumpkin Risotto

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Creamy Pumpkin Risotto is a cozy, elegant dish made with arborio rice, pumpkin purée, herbs, and Parmesan cheese. It’s rich, velvety, and full of comforting fall flavor—perfect as a meatless main or seasonal side.

Ingredients

  • 1 cup Arborio rice
  • 2 tablespoons olive oil or butter
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 3/4 cup pumpkin purée (canned or homemade)
  • 4 cups vegetable broth, kept warm
  • 1 teaspoon fresh thyme or sage (or 1/2 teaspoon dried)
  • 1/2 cup grated Parmesan cheese (plus more for garnish)
  • Salt and black pepper to taste
  • 1/8 teaspoon nutmeg (optional)
  • Extra Parmesan and herbs for garnish

Instructions

  1. In a large saucepan, heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add Arborio rice and stir to coat. Toast for 1–2 minutes, stirring constantly.
  4. Pour in white wine (if using) and cook until mostly absorbed.
  5. Add warm vegetable broth one ladle at a time, stirring often and letting each addition absorb before adding more.
  6. After 15 minutes, stir in the pumpkin purée and continue cooking, adding broth and stirring until rice is tender and creamy (about 25–30 minutes total).
  7. Stir in Parmesan, salt, pepper, and nutmeg (if using). Adjust consistency with more broth if needed.
  8. Remove from heat, let sit 2 minutes, then serve topped with extra Parmesan and herbs.

Notes

  • Use warm broth to ensure even cooking and creaminess.
  • Risotto is best served fresh, but leftovers can be reheated with a splash of broth.
  • Try topping with crispy sage, sautéed mushrooms, or toasted pepitas for added texture.

Nutrition

Find it online: https://thefamilycooking.com/creamy-pumpkin-risotto/