Pumpkin Risotto
Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish.
Servings 4 servings
Calories 386kcal
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 2 cloves garlic finely minced
- 1 cup arborio rice
- 1/2 cup pumpkin puree
- 3 cups vegetable, mushroom or chicken broth
- 1/8 teaspoon ground thyme
- 1/8 teaspoon poultry seasoning
- 1 bay leaf
- salt and pepper to taste
- 1/4 cup freshly grated parmeggiano reggiano cheese
- 3 tablespoons heavy cream
Instructions
- Preheat large skillet with high sides over medium heat. Melt butter and saute onions until translucent, 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in arborio rice and stir to coat all grains in the butter.
- Pour in the pumpkin puree and about one cup of chicken stock as well as all the spices. Stir until water has been absorbed.
- Continue in this fashion until no stock is left and risotto is thick.
- Right before serving, add in cheese and cream. Serve immediately with more cheese, if desired.
Nutrition
Calories: 386kcal | Carbohydrates: 53g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 416mg | Potassium: 348mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5155IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg
