Pumpkin Risotto
This elegant pumpkin risotto is slow-cooked with arborio rice and finished with parmesan for an incredibly creamy and satisfying dish. It is a restaurant-quality meal you can easily create at home with minimal ingredients.
A silky and indulgent pumpkin risotto that makes an impressive weeknight dinner or dinner party showstopper.
Nutrition per serving
Ingredients
base
liquid
dairy
aromatics
Instructions
Saute the Shallot
Heat 2 tbsp of butter in a wide heavy-bottomed pan over medium heat. Add the diced shallot and cook for 3 to 4 minutes until soft and fragrant.
Toast the Rice
Add the arborio rice to the pan and stir constantly for 2 minutes until the edges of the rice become slightly translucent and it smells nutty.
Add Wine and Broth Gradually
Pour in the white wine and stir until absorbed. Add the warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 20 to 25 minutes.
Stir in Pumpkin and Parmesan
Remove from heat and stir in the pumpkin puree and grated parmesan until the risotto is creamy and cohesive. Season with salt and pepper and serve immediately.
Substitutions
Common mistakes
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