Description
Indulge in the creamy and comforting flavors of this Pumpkin Risotto, a delicious Italian dish perfect for fall. This vegetarian recipe combines the richness of Arborio rice, pumpkin puree, and aromatic spices to create a satisfying meal that will warm your soul.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 2 cups pumpkin purée
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- Extra Parmesan and sage leaves for garnish
Instructions
- Prepare the Base: Heat olive oil and butter in a large saucepan. Sauté onion until soft, then add garlic.
- Cook the Rice: Stir in Arborio rice, then add white wine. Gradually incorporate warm vegetable broth until the rice is creamy and tender.
- Finish the Dish: Stir in pumpkin purée, nutmeg, pepper, and salt. Add Parmesan cheese and fresh sage. Serve hot, garnished with extra Parmesan and sage leaves.
Notes
- You can use roasted pumpkin cubes for a different texture.
- For a creamier version, add 1/4 cup heavy cream.
- To make it vegan, omit Parmesan and use nutritional yeast or a dairy-free cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg
