Description
This Pumpkin Risotto is a comforting fall dish with creamy arborio rice cooked with sweet pumpkin and finished with nutmeg and aged balsamic vinegar. It’s a rich and flavorful autumnal meal that’s perfect for cozy dinners.
Ingredients
Scale
- 12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
- 1 small/medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups arborio rice
- 3 cups light stock (vegetable or chicken)
- ¾ cup freshly grated parmesan cheese (lightly packed)
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon aged balsamic vinegar (for serving)
Instructions
- Prepare the Pumpkin:
- Peel and de-seed the pumpkin or squash. Cut it into small cubes. Set aside.
- Peel and dice the onion, and mince the garlic.
- Cook the Vegetables:
- Heat the olive oil and butter in a medium pan over medium heat. Add the diced onion and cook for about 5 minutes, until softened but not browned.
- Add the garlic and pumpkin cubes, and cook for another 5 minutes, stirring occasionally, until the pumpkin softens. Cover the pan with a lid to help the vegetables sweat. Mash the pumpkin into a rough puree.
- Cook the Risotto:
- Add the arborio rice to the pan and cook for 1-2 minutes, stirring to coat the rice with the pumpkin mixture.
- Gradually add the stock, about ½ to 1 cup at a time, allowing each addition to be absorbed before adding more. Stir occasionally, especially towards the end of cooking, to prevent sticking.
- Finish the Risotto:
- Once the rice is fully cooked and all the stock is absorbed (about 20-25 minutes), stir in the grated parmesan cheese, nutmeg, and a pinch of black pepper.
- Taste and adjust the seasoning if necessary.
- Serve:
- Divide the risotto between bowls. Drizzle each serving with aged balsamic vinegar and add a few shavings of parmesan on top.
Notes
- Ensure to stir the risotto regularly to prevent it from sticking to the pan.
- The aged balsamic vinegar adds a rich, tangy flavor that complements the sweetness of the pumpkin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: italian
Nutrition
- Serving Size: 1 serving
- Calories: 556 kcal
- Sugar: 8.4 g
- Sodium: 769 mg
- Fat: 26.4 g
- Saturated Fat: 12.4 g
- Unsaturated Fat: 12.6 g
- Trans Fat: 0
- Carbohydrates: 64.5 g
- Fiber: 3.1g
- Protein: 17.7g
- Cholesterol: 49mg