Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cloves garlic, finely minced; 1/2 cup finely chopped onion; 1 1/2 cups Arborio rice; 1 teaspoon finely minced fresh sage; Pinch nutmeg; 1/2 cup dry white wine; 1 cup pumpkin or butternut squash puree; 4 cups (approximately) hot, well-flavored chicken stock; Salt and freshly ground black pepper to taste; 1 tablespoon unsalted butter; Freshly grated Parmesan cheese for serving

Servings: persons

2 tablespoons extra-virgin olive oil
3 cloves garlic, finely minced
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1 teaspoon finely minced fresh sage
Pinch nutmeg
1/2 cup dry white wine
1 cup pumpkin or butternut squash puree
4 cups (approximately) hot, well-flavored chicken stock
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
Freshly grated Parmesan cheese for serving

1
Heat the oil in a heavy three-quart saucepan.
2
Add the garlic and onion and cook over low heat until the onion is golden.
3
Stir in the rice and cook, stirring, for five minutes.
4
Stir in the sage, nutmeg and wine.
5
Cook, stirring, a few minutes until most of the wine has evaporated.
6
Stir in the pumpkin puree.
7
Place the stock in a saucepan and keep it barely simmering.
8
Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice.
9
After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
10
Season the rice to taste with salt and pepper and stir in the butter.
11
Serve at once with Parmesan cheese on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 cloves garlic, finely minced, 1/2 cup finely chopped onion, 1 1/2 cups Arborio rice, and more.

Yes, Pumpkin Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Risotto

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