Fall Comfort in a Bowl: Spiced Pumpkin Risotto Recipe

Autumn Recipe: Spiced Pumpkin Risotto

As the leaves start to change and a chill creeps into the air, I find myself craving warm, comforting dishes that bring a sense of coziness to my kitchen. Today, I’m excited to share my recipe for Spiced Pumpkin Risotto, a dish that perfectly captures the flavors of autumn and is sure to become a family favorite.

Ingredients:

• arborio rice (300g)
• pumpkin, diced (500g)
• onion, finely chopped (1)
• garlic, minced (3 cloves)
• vegetable broth (1 liter)
• ground cinnamon (1 tsp)
• nutmeg, freshly grated (1/2 tsp)
• butter (50g)
• parmesan cheese, grated (50g)
• salt and pepper to taste

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• grater

To start, heat a saucepan over medium heat and melt the butter. Add the chopped onion and minced garlic, cooking until softened and fragrant. Stir in the arborio rice, coating each grain with the buttery mixture.

Next, add the diced pumpkin to the pan, along with the ground cinnamon and freshly grated nutmeg. Cook for a few minutes until the pumpkin begins to soften slightly. Slowly pour in a ladleful of vegetable broth, stirring continuously until the liquid is absorbed.

Continue adding the broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes, and you’ll know the risotto is ready when the rice is creamy but still slightly al dente.

Once the risotto reaches the desired consistency, stir in the grated parmesan cheese and season with salt and pepper to taste. Remove the pan from the heat and let it sit for a few minutes to allow the flavors to meld together.

Serve the Spiced Pumpkin Risotto hot, garnished with an extra sprinkle of parmesan cheese and a touch of freshly cracked black pepper.

This recipe makes approximately 4 servings, with each serving weighing around 300g. One serving of this Spiced Pumpkin Risotto is estimated to be around 350 calories.

One clever tip for this dish is to roast the pumpkin in the oven before adding it to the risotto. This will enhance the flavor and add a delicious caramelized sweetness to the dish.

I hope you enjoy making and savoring this Spiced Pumpkin Risotto as much as I do. Feel free to get creative with additional toppings like toasted pumpkin seeds or a drizzle of balsamic glaze. Happy cooking!