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–+ servings

Pumpkin Risotto

A creamy and delicious pumpkin risotto perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Pumpkin puree
  • 4 cups Chicken broth or vegetable broth
  • 1 cup Parmesan cheese grated
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
  2. Add the Arborio rice and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
  3. Begin adding the broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth.
  4. After about 15 minutes, add the pumpkin puree. Continue to add broth and stir until the rice is cooked and creamy, about 20-25 minutes in total.
  5. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 700mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8000IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg

Keywords

Fall, Pumpkin, Risotto
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