Embrace the warmth of autumn with this creamy Pumpkin Risotto. Rich in flavor and comforting in texture, it combines the earthy sweetness of pumpkin with the savory notes of Parmesan cheese. Perfect for cozy evenings, this dish invites you to savor the season’s essence with every bite.
INGRIDIENTS :
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh sage or thyme for garnish
- A sprinkle of nutmeg (optional)
HOW TO MAKE PUMPKIN RISOTTO ?
- Prep the Broth: Warm the vegetable broth in a saucepan over low heat.
- Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Sauté the chopped onion until translucent (about 5 minutes). Add the garlic and cook for an additional minute.
- Toast the Rice: Add the Arborio rice and stir to coat. Toast for about 2 minutes.
- Deglaze with Wine: Pour in the white wine, stirring until absorbed.
- Add the Broth Gradually: Add the warm broth one ladleful at a time, stirring constantly until absorbed. This should take about 18-20 minutes, until the rice is creamy and al dente.
- Incorporate the Pumpkin: Stir in the pumpkin puree until well combined. Add more broth if it’s too thick.
- Finish with Cheese and Seasoning: Remove from heat and fold in the Parmesan cheese. Season with salt, pepper, and nutmeg if desired.
- Serve: Spoon into bowls and garnish with fresh sage or thyme. Drizzle with olive oil for an extra touch.
As you sit down with your bowl of pumpkin risotto, let the comforting flavors envelop you. This dish is perfect for sharing with loved ones, making it a lovely centerpiece for any autumn gathering. Enjoy!