Description
Indulge in this creamy pumpkin risotto, a comforting dish that blends rich flavors with velvety textures, perfect for cozy evenings and autumn gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tbsp butter
- 6 fresh sage leaves
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large saucepan over medium heat, melt the butter. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Toast the Rice: Add Arborio rice to the pan. Stir frequently for about 2 minutes to toast the rice slightly, enhancing its nutty flavor.
- Pour in Broth Gradually: Slowly add vegetable broth one ladle at a time, stirring constantly until each addition is absorbed. This process will take about 20 minutes and create a creamy texture.
- Incorporate Pumpkin Puree: Once the rice is al dente and creamy, stir in the pumpkin puree, grated Parmesan cheese, and fresh sage leaves. Heat through.
- Season to Perfection: Taste your risotto and season with salt and pepper as desired.
- Serve Warm: Transfer the risotto into bowls and garnish with additional Parmesan cheese or crispy sage leaves if desired. Serve with crusty bread or a side salad.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Substitute pumpkin with butternut squash for variety. Adding toasted pecans gives a delightful crunch. For extra creaminess, consider adding a splash of plant-based cream.