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 As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!, 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