Toasted Pecan and Pumpkin Risotto Recipe

Name: Toasted Pecan and Pumpkin Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 1/2 cup chopped pecans, lightly toasted in a pan; I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes; A 1/2 cup onion, chopped finely; 1 cup Arborio rice; A 1/2 teaspoon ground mace; A 1/4 teaspoon ground cinnamon; A 1/4 teaspoon ground nutmeg; A 1/4 cup white wine; 3 cups vegetable stock, (more or less); 3 tablespoons olive oil; Salt and pepper to season

Servings: persons

A 1/2 cup chopped pecans, lightly toasted in a pan
I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes
A 1/2 cup onion, chopped finely
1 cup Arborio rice
A 1/2 teaspoon ground mace
A 1/4 teaspoon ground cinnamon
A 1/4 teaspoon ground nutmeg
A 1/4 cup white wine
3 cups vegetable stock, (more or less)
3 tablespoons olive oil
Salt and pepper to season

1
Heat 2 tablespoons of the olive oil in a pan over medium heat.
2
Add the pumpkin and sautA until the pieces have nice color and are fork tender.
3
Toss the pumpkin with the pecans and reserve.
4
Next heat the remaining olive oil over medium heat and sautA the onion until translucent.
5
Add the rice, cinnamon, nutmeg, and mace and toast lightly.
6
Deglaze the pan with the wine; continue cooking until wine has cooked off.
7
Add the broth half a cup at a time, allowing it to cook off after each addition, until the risotto is cooked aldante and is creamy.
8
Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!

277

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: A 1/2 cup chopped pecans, lightly toasted in a pan, I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes, A 1/2 cup onion, chopped finely, 1 cup Arborio rice, and more.

Yes, Toasted Pecan and Pumpkin Risotto Recipe 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!