Pumpkin Risotto (Edit recipe)

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It seems we all have a can or 7 (raises hand) of pumpkin puree stashed in the way back corner of our pantry. Since I can’t seem to remember what day it is, why bother with remembering the seasons? The fall flavors of this Pumpkin Risotto use mostly on-hand ingredients, so you can enjoy the recipe anytime throughout the year ... though it really hits your tastebuds in a different way when there's a chill in the air and leaves on the ground.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 6

Ingredients

5 cups Vegetable Broth
1.667 cups Arborio Rice
1 cup Yellow Onion, diced
3 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
1 cup Pumpkin Purée
1 tsp Kosher Salt
1 tsp Thyme, dried
.5 tsp Black Pepper
.5 tsp Nutmeg
.25 tsp Cinnamon, Ground
.25 cup Parmesan Cheese, (optional)
.125 cup Pecans, Roasted, chopped (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat broth in a medium saucepan.
Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.
Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.
Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.
Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	9 g
Carbohydrates:	49 g
Protein:	9 g
Cholesterol:	18 g
Sodium:	876 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.