Description
A delicious creamy pumpkin risotto made with Arborio rice, fresh pumpkin puree, and topped with crispy shallots.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup fresh pumpkin puree
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 1 cup crispy shallots (store-bought or homemade)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh sage, chopped
Instructions
- Prepare the Broth: In a saucepan, warm the vegetable broth over medium heat and keep it on low throughout cooking.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Toast Rice: Stir in Arborio rice and toast for 2 minutes until slightly golden.
- Add Pumpkin Puree: Mix in pumpkin puree and one ladle of warm broth; stir until absorbed before adding more broth gradually.
- Stir Until Creamy: Continue adding broth one ladle at a time while stirring for about 20 minutes until creamy and al dente.
- Finish Off: Stir in Parmesan cheese and chopped sage; season with salt and pepper. Serve topped with crispy shallots.
Notes
- This risotto is best served immediately for optimal creaminess.
- Feel free to adjust the amount of pumpkin puree to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg