Cozy Spiced Pumpkin Risotto Recipe

Today’s Recipe: Spiced Pumpkin Risotto

Welcome, lovely readers! Today, I’m excited to share with you a cozy and vibrant dish perfect for the fall season. This Spiced Pumpkin Risotto is a comforting blend of creamy, savory, and slightly sweet flavors that will warm you up from the inside out. Whether you’re looking for a hearty weeknight meal or a festive dish to impress your guests, this recipe is sure to satisfy your cravings for something unique and delicious.

Ingredients:

• Arborio rice (300g)
• Pumpkin, diced (400g)
• Vegetable broth (1 liter)
• Onion, finely chopped (1)
• Garlic, minced (2 cloves)
• Fresh thyme leaves (1 tbsp)
• Ground cinnamon (1 tsp)
• Ground nutmeg (1/2 tsp)
• Parmesan cheese, grated (50g)
• Butter (2 tbsp)
• Fresh parsley, chopped (for garnish)

Kitchen Tools:

• Chef’s knife
• Cutting board
• Large saucepan
• Wooden spoon
• Grater

To start, heat the vegetable broth in a large saucepan over medium heat until simmering. In another large saucepan, melt the butter and sauté the onion and garlic until soft and fragrant. Add the Arborio rice to the saucepan and toast it for a few minutes until slightly translucent.

Next, gradually add a ladleful of the hot broth to the rice, stirring constantly until the liquid is absorbed. Continue adding the broth one ladleful at a time, allowing the rice to absorb each addition before adding more. This process will take about 20-25 minutes until the rice is creamy and cooked through.

Meanwhile, in a separate pan, sauté the diced pumpkin with the fresh thyme, cinnamon, and nutmeg until the pumpkin is tender and caramelized. Once the risotto is cooked, stir in the sautéed pumpkin and grated Parmesan cheese until well combined. Season with salt and pepper to taste.

Serve the Spiced Pumpkin Risotto hot, garnished with fresh parsley for a pop of color and freshness. This dish is perfect for a cozy night in or a festive dinner party with friends and family.

The total weight of the cooked dish is approximately 1200g, with 4 servings. Each serving is about 300g, and has an estimated calorie count of 350 per portion.

Pro tip: For an extra depth of flavor, you can roast the diced pumpkin in the oven before adding it to the risotto. This will bring out the natural sweetness of the pumpkin and add a delicious caramelized note to the dish.

I hope you enjoy making and eating this Spiced Pumpkin Risotto as much as I do! Feel free to experiment with different spices or add-ins to make it your own. Happy cooking!