Description

This creamy Pumpkin Risotto is the perfect autumn dish, featuring rich flavors of pumpkin, garlic, and thyme, enhanced with a touch of white wine and finished with parmesan cheese.

Ingredients

Scale

7 ½ cups vegetable stock
2 tablespoons olive oil
2 tablespoons butter
1 large onion finely chopped
3 ½ cups diced pumpkin
2 cloves garlic minced
1 teaspoon dried thyme
2 cups risotto rice
½ cup white wine
3 tablespoons butter
1 cup freshly grated parmesan

Instructions

In a saucepan, bring the vegetable stock to a simmer and keep warm over low heat.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the onion and sauté until translucent.
Stir in the diced pumpkin, garlic, and thyme, cooking until the pumpkin is slightly tender.
Add the risotto rice to the skillet, stirring to coat in the oil and butter, and toast for a couple of minutes.
Pour in the white wine and stir until absorbed.
Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
Remove from heat and stir in the remaining butter and freshly grated parmesan until melted and creamy.
Serve immediately, garnished with additional parmesan if desired.

Notes

Note 1: Feel free to use homemade vegetable stock for more flavor. Note 2: Pumpkin can be fresh or canned. Note 3: Arborio rice is the best for risotto. Note 4: Use a dry white wine to keep the flavors balanced.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner, Main Course, Side Dish, Risotto
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 45 mg

Keywords: Pumpkin Risotto, creamy risotto, fall recipes, pumpkin recipes, vegetarian risotto