Pumpkin Risotto
Treat yourself to this delicious, creamy Pumpkin Risotto ... it's full of warm fall flavors you're sure to love!
Servings: 4 to 6 people
Calories: 570kcal
Ingredients
- 4 cups cubed pumpkin (or winter squash)
- 3 tablespoon extra virgin olive oil, divided
- 6 cups vegetable broth
- 1 cup pumpkin puree
- ¾ cup diced shallot (about 2 large shallots)
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 1 tablespoon unsalted butter
- ½ cup shredded Parmesan cheese
- 5 sage leaves, thinly sliced
- kosher salt
Instructions
- Preheat oven to 425 degrees.
- Place cubed pumpkin on large baking sheet. Drizzle with 1 tablespoon olive oil and season to taste with salt; toss to coat.
- Roast pumpkin for 15 minutes. Flip, then roast for another 15 to 20 minutes, or until pumpkin is tender. Set aside.
- While pumpkin is roasting, combine broth and pumpkin puree in a medium saucepan. Bring to boil, then reduce heat to low. Keep pot partially covered.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is hot, add shallots and cook until translucent.
- Add garlic and nutmeg to shallots; cook until fragrant, stirring constantly (about 30 seconds).
- Stir rice into shallot mixture. Cook, stirring constantly, until rice is coated in oil and edges are translucent (about 2 minutes).
- Add wine to rice. Reduce heat to a very gentle simmer, then stir constantly until wine is absorbed.
- Add 1 cup broth to rice. Stir continuously until broth is absorbed. Continue adding broth in 1 cup increments, stirring in between, until broth is absorbed and rice is tender (al dente). You may not use all of the broth.
- When rice is al dente, stir in one small ladle of broth, along with butter, roasted pumpkin, and sage. Add Parmesan, then season risotto to taste with salt.
- Serve risotto immediately, sprinkled with additional Parmesan, if desired. Enjoy!
Notes
For best results, use a pie pumpkin (not a jack-o-lantern pumpkin) for this recipe. You could also use winter squash, like butternut or kabocha squash.
It's hard to predict how much broth you'll use when making risotto. It depends on lots of factors, like how your heat is, how much you stir, what kind of rice you're using, etc. I always like to keep some extra on hand, just in case I need more.
Make sure to read all the info before this recipe card for more tips, serving suggestions, and related recipes!
Nutrition
Calories: 570kcal
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