Pumpkin Risotto with Amarone Sauce Recipe

Name: Pumpkin Risotto with Amarone Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces; 2 fresh bay leaves; 3 cups vegetable stock, plus 1 cup vegetable stock; 1 1/2 cups arborio rice; 3 tablespoons freshly grated Parmesan; 1 tablespoon butter; Sea salt; Freshly ground black pepper; 1 recipe Amarone sauce, recipe follows; 2 cups Amarone wine; Kosher salt; 1 teaspoon sugar; 1 bay leaf; 1/4 teaspoon ground cinnamon; 3 1/2 teaspoons all-purpose flour; 1 cup water

Servings: persons

2 tablespoons olive oil
1 small onion, finely chopped
1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
2 fresh bay leaves
3 cups vegetable stock, plus 1 cup vegetable stock
1 1/2 cups arborio rice
3 tablespoons freshly grated Parmesan
1 tablespoon butter
Sea salt
Freshly ground black pepper
1 recipe Amarone sauce, recipe follows
2 cups Amarone wine
Kosher salt
1 teaspoon sugar
1 bay leaf
1/4 teaspoon ground cinnamon
3 1/2 teaspoons all-purpose flour
1 cup water

1
In a large heavy-bottomed pot, heat olive oil and then add the onions.
2
Gently fry until soft and translucent.
3
Add the pumpkin, bay leaves and 1 cup of the vegetable stock.
4
Bring to a simmer and cover.
5
Steam over low heat for 15 to 20 minutes.
6
Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
7
Risotto:
8
In a large, heavy-bottomed pan, heat some olive oil and add the rice.
9
Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency.
10
Add the pumpkin puree into the risotto pan and stir together.
11
Finally, add freshly grated Parmesan and butter to the pan and stir well.
12
Season with sea salt and pepper.
13
Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
14
In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon.
15
Stir well and heat over a low flame until the sugar is dissolved.
16
In a small bowl, mix together the water and flour.
17
Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, finely chopped, 1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces, 2 fresh bay leaves, and more.

Yes, Pumpkin Risotto with Amarone Sauce falls under the General 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.

That's it — enjoy your meal!

Pumpkin Risotto with Amarone Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions