Description
This creamy Pumpkin Risotto is the perfect autumn dish, combining the richness of pumpkin with the comforting texture of risotto, enhanced by aromatic thyme and finished with parmesan.
Ingredients
Scale
- 7 ½ cups vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion finely chopped
- 3 ½ cups diced pumpkin
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 2 cups risotto rice
- ½ cup white wine
- 3 tablespoons butter
- 1 cup freshly grated parmesan
Instructions
- In a saucepan, heat the vegetable stock over low heat to keep it warm.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent.
- Stir in the diced pumpkin and minced garlic, and cook for about 5 minutes until the pumpkin starts to soften.
- Add the dried thyme and risotto rice, stirring to coat the rice in the oil and butter.
- Pour in the white wine and let it simmer until almost completely absorbed.
- Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle.
- Continue this process for about 20 minutes or until the rice is al dente.
- Once done, remove from heat and stir in the remaining butter and freshly grated parmesan until melted and creamy.
- Serve warm, garnished with additional parmesan if desired.
Notes
For a richer flavor, you can roast the pumpkin before adding it to the risotto. Adjust the consistency by adding more or less stock as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Side Dish, Risotto
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: Pumpkin Risotto, Italian recipe, fall dish, creamy risotto, vegetarian