3/4 cuponion, white, yellow or shallots finely chopped
1/2cupwhite winedry, like Sauvignon Blanc
1 1/2cupArborio or Carnarolirice
4cupschicken or vegetable broth reduced sodium
1cupPumpkin pureefreshly roasted or canned (see note)
3/4cup Parmesan cheesefreshly grated (see note)
1/2 tspNutmegground
1/2tspsaltKosher
1/4tsppepperfreshly ground
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Instructions
Pumpkin Risotto
In a small pan, heat chicken or vegetable broth until it's a slow simmer. Keep broth simmering.
Preheat a heavy wide sauce pan or Dutch/French oven over medium heat.
NOTE ABOUT STOVE HEAT: Many new stoves have larger burners where medium heat is quite hot, for this dish, if you have an extra large burner, you should set it to medium-low. Heat should be warm enough to keep the mixture active but not low enough to struggle to cook down.
Add two tablespoons of salted butter and when it melts, add onion and allow to soften until translucent not browned, about 4 minutes.
Add rice and sauté about 1 minute to allow the rice to be coated completely.
Add wine, stir and allow to cook until wine has almost evaporated, about 3 minutes.
Now add 1/2 cup of simmering broth and stir rice mixture until almost completely absorbed.
Add another 1/2 cup of simmering broth and stir until almost completely absorbed. Continue until all broth has been used. You will see the risotto get thicker, creamier as you go.
Total process will take about 20 minutes and rice will be tender in the end.
Now add the pumpkin puree and stir until completely combined.
Stir in remaining butter, and parmesan cheese and nutmeg. Stir well until all ingredients are fully combined and risotto is creamy and thick.
Check for salt and add salt and fresh ground pepper to taste.
Serve immediately.
Notes
NOTE: Freshly grated parmesan cheese has a sharper taste than pre-grated cheese. There is a definite flavor difference so I highly recommend freshly grated cheese.Also note that canned pumpkin will be slightly sweeter than fresh roasted pumpkin. You can add a pinch of sugar to the risotto at the end. This is optional.
Nutrition
Serving: 1cupCalories: 217kcal
Nutritional information is calculated online and should be used as a guide.