Description
Velvety, rich, and subtly sweet—this pumpkin risotto wraps comfort and elegance into every spoonful. Infused with fall flavor and finished with nutty Parmesan, it’s a cozy meal or an elevated side that’s always worth the stir.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
1½ cups Arborio rice
½ cup dry white wine (optional)
4 cups vegetable or chicken broth, kept warm
1 cup pumpkin purée
½ tsp ground nutmeg
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
In a large pan, heat oil and butter over medium heat. Add onion and sauté until soft, about 5 minutes.
Stir in rice and cook for 1–2 minutes until lightly toasted.
Pour in wine (if using) and stir until absorbed.
Add warm broth, ½ cup at a time, stirring often. Wait until each addition is absorbed before adding the next (about 20–25 minutes total).
Stir in pumpkin purée, nutmeg, Parmesan, salt, and pepper. Cook for 2–3 more minutes until creamy and thick.
Serve hot, topped with more Parmesan and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 / Serving
- Sugar: 3g / Serving
- Sodium: 400mg / Serving
- Carbohydrates: 48g / Serving
- Protein: 10g / Serving