Description
Pumpkin Parmesan Risotto is the ultimate comfort food for autumn, offering a creamy and savory experience with every spoonful. Made with rich pumpkin puree, nutty Parmesan cheese, and perfectly cooked Arborio rice, this dish is as visually stunning as it is delicious. Perfect for cozy dinners or impressing guests, it’s a simple yet indulgent recipe that captures the essence of fall.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or fresh)
- 1 cup freshly grated Parmesan cheese
- 4 cups vegetable broth (low-sodium)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- 5 fresh sage leaves, chopped (or 1 tsp dried)
- Salt and black pepper to taste
Instructions
- In a large skillet over medium heat, combine olive oil and butter. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add Arborio rice to the skillet, stirring gently for 2-3 minutes until slightly toasted.
- Incorporate pumpkin puree and pour in 1 cup of vegetable broth. Stir and let simmer; add more broth gradually as it absorbs.
- Continue adding broth (about ½ cup at a time) while stirring consistently until the risotto is creamy and al dente (approximately 20 minutes).
- Remove from heat; stir in Parmesan cheese and chopped sage. Adjust seasoning if necessary. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg