Pumpkin Risotto with Roasted Apples and Risotto

Name: Pumpkin Risotto with Roasted Apples and Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb Fennel, Thinly Sliced; 1 whole Apple, Thinly Sliced; Salt To Taste; 4 Tablespoons Butter, Divided; 1 whole Onion, Diced; 2 cloves Garlic, Minced; 1 cup Arborio Or Other Risotto Rice; 4 cups Chicken Or Vegetable Stock, Plus Extra Water If Needed; 1 can (15 Oz. Size) Pureed Plain Pumpkin; 2 Tablespoons Chopped Fresh Sage; 2 Tablespoons Parmesan Cheese, Plus Extra For Garnish

Servings: persons

1 bulb Fennel, Thinly Sliced
1 whole Apple, Thinly Sliced
Salt To Taste
4 Tablespoons Butter, Divided
1 whole Onion, Diced
2 cloves Garlic, Minced
1 cup Arborio Or Other Risotto Rice
4 cups Chicken Or Vegetable Stock, Plus Extra Water If Needed
1 can (15 Oz. Size) Pureed Plain Pumpkin
2 Tablespoons Chopped Fresh Sage
2 Tablespoons Parmesan Cheese, Plus Extra For Garnish

1
Preheat oven to 425 degrees F. Arrange the fennel and apple on a baking sheet in one layer with a sprinkle of salt.
2
Use olive oil, parchment paper, or cooking spray so the veggies dont stick.
3
Roast the apple and fennel for 15 minutes until darkened at the edges.
4
Meanwhile, make the risotto.
5
Add 2 tablespoons of the butter to a large skillet over medium heat.
6
Add the onion and cook for 3 minutes to soften slightly.
7
Add the garlic and rice and cook for 3 minutes more, stirring, to coat the rice in the butter and let it toast slightly.
8
One cup at a time, add stock to the skillet and stir until its all incorporated.
9
Repeat for about 20 minutes, then taste the riceit should be mostly cooked.
10
When the rice is nearly cooked, add the pumpkin and chopped sage.
11
Keep adding chicken stock and stirring until its all absorbed until the rice is fully cookedyoull use 4-6 cups of stock and water, total.
12
When the rice is cooked through and creamy, add the Parmesan and remaining butter.
13
Stir everything together and taste the risotto; add salt to your preference.
14
Serve the risotto topped with the roasted vegetables and extra Parmesan.
15
Enjoy!

720

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.

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 11 ingredients. The key ingredients include: 1 bulb Fennel, Thinly Sliced, 1 whole Apple, Thinly Sliced, Salt To Taste, 4 Tablespoons Butter, Divided, and more.

Yes, Pumpkin Risotto with Roasted Apples and 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.

That's it — enjoy your meal!