Description
A creamy and comforting pumpkin risotto made with Arborio rice, pumpkin puree, and warm spices.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Stir in Arborio rice and cook for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add pumpkin puree and stir well.
- Gradually add vegetable broth, one ladle at a time, stirring until absorbed.
- Continue cooking until rice is tender and creamy.
- Remove from heat and stir in butter, Parmesan, nutmeg, salt, and pepper.
- Serve warm.
Notes
- Use fresh pumpkin puree for best flavor.
- Stir constantly to prevent sticking.
- Adjust broth quantity for desired consistency.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: pumpkin risotto, creamy risotto, vegetarian main dish