Description
This creamy and comforting pumpkin risotto is a perfect autumn dish, combining tender pumpkin with arborio rice cooked slowly in flavorful stock. Enhanced with parmesan cheese, a hint of nutmeg, and finished with a drizzle of aged balsamic vinegar, this risotto is both hearty and elegant, perfect for a cozy dinner or special occasion.
Ingredients
Vegetables
- 12 oz pumpkin (peeled & de-seeded weight; can substitute red kuri, butternut, or honeynut squash)
- 1 small to medium onion
- 1 clove garlic
Liquids & Fats
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cups light stock (vegetable or chicken)
Grains & Cheese
- 1 1/2 cups arborio rice
- 3/4 cup freshly grated parmesan cheese (lightly packed)
Seasonings
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 tsp aged balsamic vinegar (to serve)
Instructions
- Prep the Vegetables: Peel and de-seed the pumpkin or squash if not already prepared, then cut into small dice. Peel and finely dice the onion and garlic.
- Sauté the Onion: Warm olive oil and butter in a medium pan over medium heat. Add the diced onion and cook for about 5 minutes until softened but not browned, lowering heat or adding more butter if necessary to prevent browning.
- Cook Pumpkin and Garlic: Add the garlic and diced pumpkin to the pan, cooking for another 5 minutes until softened. Covering the pan during this step helps the vegetables sweat. Once tender, mash the pumpkin into a rough puree.
- Add and Toast the Rice: Stir in the arborio rice and cook for 1-2 minutes to toast and coat it in the fats and vegetable mixture.
- Cook the Risotto: Pour in enough stock to just cover the rice. Stir occasionally and add more stock in 1/2 to 1 cup increments as the liquid is absorbed. Continue cooking and adding stock until the rice is tender and creamy, usually about 18-20 minutes total.
- Finish the Dish: Once the rice is cooked and liquid absorbed, stir through the grated parmesan, nutmeg, and black pepper. Adjust seasoning as needed.
- Serve: Plate the risotto and drizzle aged balsamic vinegar on top. Garnish with additional parmesan shavings if desired and serve immediately.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- The type of pumpkin or squash can affect cooking time; softer varieties like honeynut may cook faster.
- If you want a vegetarian version, use vegetable stock; chicken stock adds more depth but is not vegetarian.
- Stir the risotto gently and mostly towards the end to encourage creaminess without breaking the rice grains.
- The aged balsamic enhances the sweetness and depth but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg
