Description
A creamy and comforting Pumpkin Risotto made with tender pumpkin cubes, arborio rice, and Parmesan cheese. This flavorful Italian dish combines aromatic herbs and warm spices for a perfect fall-inspired meal that is rich, creamy, and satisfying, cooked gently on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 1 small yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 1/2 cups pumpkin, peeled and diced into ¼-inch cubes
- ½ teaspoon Italian seasoning
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 5 cups vegetable stock, warmed, divided
- ¾ cup Parmesan cheese, grated
- ½ tablespoon fresh sage, chopped (optional, for garnish)
Instructions
- Heat oil and butter: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until sizzling, about 1 minute. Add diced onion and sauté until soft and translucent, about 3-4 minutes.
- Cook aromatics and pumpkin: Stir in chopped garlic and cook for 30 seconds until fragrant. Add diced pumpkin, Italian seasoning, nutmeg, salt, and pepper. Cook for 3-5 minutes until the pumpkin starts to soften.
- Toast the rice: Add arborio rice and stir well to coat each grain in oil and butter. Toast for 1-2 minutes until the edges look translucent and the rice smells nutty.
- Add wine: Pour in the white wine and stir constantly until almost all the liquid evaporates, about 3-4 minutes.
- Cook with stock: Reduce heat to low and add warm vegetable stock a ladleful at a time (about 1 cup), just enough to cover the rice. Stir frequently and allow each addition to absorb before adding more. Continue this process for about 20 minutes using 4-5 cups total until the rice is creamy and tender but still slightly al dente.
- Finish risotto: Turn off heat and stir in the remaining 1 tablespoon butter and grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
- Garnish and serve: Sprinkle with chopped fresh sage, if using, and serve immediately while warm and creamy.
Notes
- Use freshly grated Parmesan for best flavor and creaminess.
- Keep vegetable stock warm for better absorption and texture.
- Stir frequently to release the rice’s starch and achieve creamy consistency.
- Adjust seasoning at the end as Parmesan adds saltiness.
- Optional sage garnish adds a fresh herbal note, but can be omitted.
