Cozy Fall Comfort: Spiced Pumpkin Risotto Recipe!

Introducing: Spiced Pumpkin Risotto

Today, I’m excited to share a cozy and flavorful dish that’s perfect for chilly autumn evenings — my Spiced Pumpkin Risotto. This dish is a favorite in my household during the fall season, and I love how the warm spices and creamy texture come together to create a comforting meal.

Ingredients:

• 200g Arborio rice
• 400g pumpkin, diced
• 1L chicken broth
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 50g butter
• 50g grated parmesan cheese
• To taste

Kitchen Tools:

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

To start, heat the chicken broth in a saucepan over low heat. In another saucepan, melt half of the butter and sauté the diced onion and minced garlic until they are soft and translucent. Add the Arborio rice to the pan and toast it for a couple of minutes until it’s slightly golden.

Next, gradually add a ladle of the warm broth to the rice, stirring constantly until the liquid is absorbed. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. Meanwhile, in a separate pan, sauté the diced pumpkin in the remaining butter with the cinnamon and nutmeg until it’s tender.

Once the risotto is cooked, stir in the sautéed pumpkin and grated parmesan cheese. Season with salt and pepper to taste. Let the flavors meld together for a couple of minutes before serving.

The total weight of the cooked Spiced Pumpkin Risotto is approximately 1200g, with 4 servings. Each serving weighs around 300g, and has an approximate calorie count of 350 calories.

A unique tip for this recipe is to toast the Arborio rice in the butter before adding the broth. This step helps enhance the nutty flavor of the rice and adds an extra depth to the dish.

I hope you give this Spiced Pumpkin Risotto a try and enjoy the warm and comforting flavors it brings. Feel free to customize it with your favorite seasonal ingredients and make it your own!