Pumpkin Risotto
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? I’m bringing back fall flavors at the beginning of spring with this Pumpkin Risotto.
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 278 |
| Fat: | 8 g |
| Carbohydrates: | 45 g |
| Protein: | 8 g |
| Cholesterol: | 15 g |
| Sodium: | 814 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 6
Ingredients
- 5 cups5 cups5 cups Vegetable Broth
- 1.667 cups1.667 cups1.667 cups Arborio Rice
- 1 cup1 cup1 cup Yellow Onion, diced
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 cup1 cup1 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Thyme, dried
- .5.5.5 Black Pepper, easpoon cracked
- .5 tsp.5 tsp.5 tsp Nutmeg
- .25 tsp.25 tsp.25 tsp Ground Cinnamon
- Parmesan Cheese, and toasted pecans to garnish (optional)
Process
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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