Description
A creamy, comforting pumpkin risotto that’s simple to make and perfect for fall dinners. Rich, flavorful, and velvety with a touch of Parmesan cheese.
Ingredients
1 1/2 cups Arborio rice
4 cups vegetable or chicken broth
1 cup pumpkin puree
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper
Optional: fresh sage or parsley for garnish
Instructions
1. Heat broth in a saucepan and keep warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add Arborio rice and cook, stirring, for 1–2 minutes to toast slightly.
4. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed before adding more.
5. After 10–12 minutes, stir in pumpkin puree and continue adding broth until rice is creamy and tender (about 18–20 minutes total).
6. Remove from heat and stir in Parmesan cheese, butter, salt, and pepper.
7. Garnish with fresh sage or parsley if desired and serve warm.
Notes
Use freshly grated Parmesan for best flavor.
Keep stirring to achieve creamy consistency.
Can be served as a main or side dish.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish, Fall Recipe, Comfort Food
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Pumpkin Risotto, Creamy Risotto, Fall Dinner, Comfort Food