Pumpkin Risotto
Pumpkin risotto is a creamy, comforting dish that captures the essence of autumn in every bite. With rich flavors from roasted pumpkin and aromatic sage, this recipe is perfect for cozy dinners or impressing guests. Easy to make yet gourmet in presentation, it’s a delightful addition to your culinary repertoire. Serve it warm with crusty bread or a simple salad for an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (fresh or canned)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 6 fresh sage leaves, crisped in butter
- 2 tbsp olive oil
Instructions
- Prep your kitchen by gathering all ingredients and utensils.
- In a large saucepan, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 3 minutes).
- Add Arborio rice, stirring for about 2 minutes until slightly translucent.
- Pour in pumpkin puree and a ladleful of warm broth; stir until absorbed.
- Gradually add remaining broth one ladle at a time, stirring constantly until rice is al dente (approximately 18-20 minutes).
- Stir in butter and Parmesan cheese until melted and creamy; add crispy sage leaves just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg