Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups To 5 Cups Vegetable Broth, Or As Needed; 2 Tablespoons Olive Oil; 1/2 heads Onion, Chopped; 1 clove Garlic, Minched; 1 cup Arborio Rice; 1 cup Pumpkin Puree; 1 teaspoon Sea Salt; 1/8 teaspoons Nutmeg; 1 pinch Freshly Ground Pepper, to taste; 1 Tablespoon Fresh Sage, Chopped

Servings: persons

4 cups To 5 Cups Vegetable Broth, Or As Needed
2 Tablespoons Olive Oil
1/2 heads Onion, Chopped
1 clove Garlic, Minched
1 cup Arborio Rice
1 cup Pumpkin Puree
1 teaspoon Sea Salt
1/8 teaspoons Nutmeg
1 pinch Freshly Ground Pepper, to taste
1 Tablespoon Fresh Sage, Chopped

1
In a medium saucepan, heat broth over a low flame until needed.
2
In a large skillet, add oil over a medium-high heat. Saute onion until transparent. Add garlic and saute for 1 minute.
3
Add rice and 1 cup of broth, reducing heat to low to let broth simmer. Stir often, cooking until liquid is absorbed into rice then add another cup of broth. Continue stirring, adding 1 cup of broth at a time until the rice is tender.
4
Stir in pumpkin, salt and nutmeg. Season with pepper and stir until everything is hot. Stir in sage and remove from heat.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4 cups To 5 Cups Vegetable Broth, Or As Needed, 2 Tablespoons Olive Oil, 1/2 heads Onion, Chopped, 1 clove Garlic, Minched, and more.

Yes, Pumpkin Risotto falls under the Soups & Stews 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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