Easy Creamy Pumpkin Risotto is a comforting and satisfying meal for any occasion. This simple yet elegant recipe is a hearty and delicious way to embrace the autumn season. It's perfect to satisfy your taste buds on a cozy night in, and fancy enough to impress your dinner guests for a special occasion.
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Ingredients - Here's What You'll Need
Steps to Make Easy Creamy Pumpkin Risotto
- Pour the low-sodium vegetable broth into a saucepan and heat over medium until it begins to simmer. Then, reduce the heat to low and keep warm until ready to use.
- Heat the olive oil in a large, straight-sided skillet over medium heat. Add one teaspoon of minced fresh sage and one-quarter teaspoon of freshly grated whole nutmeg, and stir for about 30 seconds until aromatic.
- Add the minced onion and Kosher salt. Cook, stirring often for about 6-8 minutes, until the onions are soft and translucent.
- Add the arborio rice and stir for about a minute until the rice begins to toast.
- Then, add the white wine and cook, stirring occasionally, for 2-3 minutes until the wine has almost completely evaporated.
- Reduce the heat to medium-low and ladle in about ¾ cup of the hot vegetable broth. Cook, stirring occasionally, allowing the rice to simmer gently. Once almost all of the liquid has been absorbed, repeat adding the broth in batches. Continue cooking until all of the broth has been added and the rice is tender and cooked through. The risotto should take 25 to 30 minutes to be thick and saucy.
- After all of the vegetable broth has been incorporated into the rice, add the 100% pure pumpkin, the remaining teaspoon of minced sage, cubed unsalted butter, and freshly grated Pecorino Romano cheese.
- Cook, stirring occasionally, for about 5 minutes until the Pumpkin Risotto is thick and creamy. Top with a few sage leaves and some shaved Parmesan cheese. Serve warm with a Caesar Salad and some crusty French bread.
This Easy Creamy Pumpkin Risotto is the perfect comfort dish for cool autumn nights. Savor the deliciousness of fall with its velvety texture and rich pumpkin flavor. Serve as a main course or side dish; it's sure to please everyone around the dinner table.
Other Great Fall Recipes
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Easy Creamy Pumpkin Risotto
Ingredients
- 2 tbs Olive Oil
- ¼ teaspoon Whole Nutmeg grated1
- 2 teaspoon Fresh Sage minced and divided
- 1 small Onion minced
- ¼ teaspoon Kosher Salt
- 8 oz Arborio Rice
- 8 oz Dry White Wine
- 32 oz Low-Sodium Vegetable Broth
- ½ c 100% Pure Pumpkin
- 2 tbs Unsalted Butter cubed
- 2 oz Pecorino Romano Cheese freshly grated
- Fresh Sage Leaves optional for garnish
- Shaved Parmesan Cheese optional for garnish
Instructions
- Pour the low-sodium vegetable broth into a saucepan and heat over medium until it begins to simmer. Then, reduce heat to low and keep warm until ready to use.
- Heat the olive oil in a large, straight-sided skillet over medium heat. Add one teaspoon of minced fresh sage and the freshly grated whole nutmeg. Stir for about 30 seconds until aromatic. Add the minced onion and Kosher salt. Cook, stirring often for about 6-8 minutes, until the onions are soft and translucent.
- Add the arborio rice and stir for about a minute until it begins to toast. Then, add the white wine and cook, stirring occasionally, for 2-3 minutes until the wine has almost completely evaporated.
- Reduce the heat to medium-low and ladle in about ¾ cup of the hot vegetable broth. Cook, stirring occasionally, allowing the rice to simmer gently. Once almost all of the liquid has been absorbed, repeat adding the broth in batches. Continue cooking until all of the broth has been added and the rice is tender and cooked through. The risotto should take 25 to 30 minutes to be thick and saucy.
- After all of the vegetable broth has been incorporated into the rice, add the 100% pure pumpkin, the remaining teaspoon of minced sage, cubed unsalted butter, and freshly grated Pecorino Romanotirring occasionally, cheese. Cook, stirring occasionally for about 5 minutes until the Pumpkin Risotto is thick and creamy.
- Top with a few sage leaves and some shaved Parmesan cheese, serve warm.
- Yield 6 servings
Tips/Notes
- Use either a parmesan cheese grater or microplane to grate the whole nutmeg.
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