Creamy Pumpkin Risotto (classic)
Printed from Inclusive Kitchen — Creamy Pumpkin Risotto
Creamy pumpkin risotto is a delightful dish that brings the warmth of autumn to your table. With its rich, velvety texture and the subtle sweetness of pumpkin, this risotto is a comforting meal that can stand alone or serve as a side. The classic preparation method involves slowly stirring Arborio rice with broth, allowing it to absorb the flavors and achieve that signature creaminess.
Historically, risotto hails from Northern Italy, where rice paddies flourish in the Po Valley. The dish has evolved over centuries, with countless variations emerging, but the essence remains the same: a creamy, comforting bowl of goodness. This pumpkin variant is particularly popular in the fall, when pumpkins are in season and their natural sweetness shines through.
To make this risotto truly special, we’ll incorporate fresh sage and Parmesan cheese, which complement the pumpkin beautifully. The key to a perfect risotto is patience; stirring continuously allows the rice to release its starch, creating that luxurious texture. And remember, if anyone asks why you’re stirring so much, just tell them it’s a workout for your arm—after all, risotto is the only dish that can give you both a delicious meal and a bicep curl!
Ingredients
- 1.5 cups Arborio rice
- 1 cup pumpkin puree
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by heating 4 cups of chicken or vegetable broth in a saucepan over medium heat. Keep it warm but not boiling, as you will be adding it gradually to the rice.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 medium finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in 2 minced garlic cloves and cook for an additional minute until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
- Add 1.5 cups of Arborio rice to the skillet, stirring to coat the grains with the oil and onion mixture. Toast the rice for about 2 minutes, which enhances its nutty flavor.
- Pour in 1 cup of the warm broth, stirring continuously until the liquid is mostly absorbed. This process helps the rice release its starch, creating a creamy texture.
- Once the broth is absorbed, add another cup of broth and continue stirring. Repeat this process, adding broth one cup at a time, until the rice is al dente, about 18-20 minutes.
- When the rice is nearly done, stir in 1 cup of pumpkin puree and 2 tablespoons of chopped fresh sage. This will infuse the risotto with a lovely fall flavor.
- Add 2 tablespoons of unsalted butter and 0.5 cups of grated Parmesan cheese, stirring until melted and creamy. This step is crucial for achieving that luxurious mouthfeel.
- Season the risotto with 1 teaspoon of salt and 0.5 teaspoons of black pepper to taste. Adjust the seasoning as needed, keeping in mind that the cheese will add saltiness.
- Remove the risotto from heat and let it sit for a minute to thicken slightly. This resting time allows the flavors to meld beautifully.
- Serve the risotto warm, garnished with additional Parmesan and a sprinkle of fresh sage if desired. The dish should be creamy and slightly flowy, not too stiff.
- Enjoy your creamy pumpkin risotto with a side salad or crusty bread for a complete meal. And remember, the only thing better than a warm bowl of risotto is a second helping!
Nutrition (per serving)
- Calories: 450
- Carbs g: 65
- Protein g: 12
- Fat g: 18
- Sugar g: 3
