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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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

5 cups Vegetable Broth
1.667 cups Arborio Rice
1 cup Yellow Onion, diced
3 Tbsp Unsalted Butter
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 Ground Cinnamon
.25 cup Parmesan Cheese, (optional)
.125 cup Roasted Pecans, chopped (optional)

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Process

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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:	293
Fat:	9 g
Carbohydrates:	46 g
Protein:	9 g
Cholesterol:	18 g
Sodium:	875 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.