Description
Indulge in the warmth of autumn with this creamy pumpkin risotto. Each bite offers a blend of sweet pumpkin and savory garlic, creating a comforting dish that’s perfect for chilly evenings. Easy to prepare and bursting with flavor, this risotto is an exquisite centerpiece for any gathering or a cozy dinner at home.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh pumpkin (cubed)
- 4 cups low-sodium vegetable broth
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 6 fresh sage leaves (chopped)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and garlic, and cubing the pumpkin.
- In a large pot over medium heat, melt olive oil and butter. Sauté the onions until soft and translucent.
- Add minced garlic and cubed pumpkin; cook for about 5 minutes until the pumpkin begins to soften.
- Stir in Arborio rice, ensuring it's well coated in the butter mixture; toast for about 2 minutes.
- Gradually add warm vegetable broth one cup at a time, stirring continuously until absorbed before adding more; continue this process for about 20 minutes until rice is al dente.
- Remove from heat; stir in Parmesan cheese and chopped sage, then season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg