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Savoring Pumpkin Risotto for Cozy Evenings

Pumpkin Risotto made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup Arborio rice
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Heat the broth in a saucepan and keep warm over low heat.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
  3. Add the Arborio rice to the skillet, stirring to coat the grains in oil. Toast for about 2 minutes until slightly translucent.
  4. Pour in the white wine and stir until absorbed.
  5. Add the pumpkin puree and stir to combine.
  6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
  7. Continue this process for about 18-20 minutes or until the rice is al dente.
  8. Remove from heat. Stir in the Parmesan cheese, season with salt and pepper, and let it rest for a couple of minutes.
  9. Serve hot, garnished with additional Parmesan or herbs if desired.