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🎃 Pumpkin Risotto

🍽 Serves ⏲ Total Time
4 22 minutes

🧂 Ingredients

  • 3.5 cups vegetable broth
  • 🫒 4 tsp (17 g) olive oil
  • 🍵 1 onion
  • 🧄 1 garlic clove
  • 🌾 1 cup (200 g) Arborio rice
  • 🍷 1 cup (106 g) dry white wine
  • 🍈 1 cup (227 g) pumpkin puree
  • 🧀 0.25 cup (25 g) Parmesan cheese
  • 1 Tbsp brown sugar
  • 🌰 0.25 tsp (1 g) ground cinnamon
  • 🧂 0.25 tsp salt
  • 🌰 0.12 tsp ground nutmeg

🍳 Cookware

  • 1 saucepan
  • 1 large saucepan

📝 Instructions

Step 1

In a saucepan, bring vegetable broth to a boil, then reduce heat to keep at a gentle simmer.

Step 2

In a separate large saucepan, heat olive oil. Sauté chopped onion and minced garlic clove until softened.

Step 3

Add Arborio rice and stir until translucent around edges, about 1 to 2 minutes.

Step 4

Add dry white wine and stir until absorbed.

Step 5

Add simmering vegetable broth, about ½ cup at a time, stirring frequently until liquid is absorbed before adding more, about 18 to 20 minutes.

Step 6

Stir in pumpkin puree, grated Parmesan cheese, brown sugar, ground cinnamon, and salt.

Step 7

Sprinkle with ground nutmeg and serve warm.

🔗 Source

  • Recipe Box

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