Indulgent Creamy Pumpkin Risotto Recipe

Deliciously Creamy Pumpkin Risotto

Today, I’m excited to share a unique and flavorful dish that’s perfect for the cozy autumn season: creamy pumpkin risotto. This dish is a favorite of mine during this time of year, as it combines the earthy sweetness of pumpkin with the rich creaminess of risotto.

To begin, gather the following ingredients:

• arborio rice (300g)
• pumpkin, diced (500g)
• onion, finely chopped (1 medium)
• garlic, minced (2 cloves)
• vegetable broth (1 liter)
• parmesan cheese, grated (100g)
• butter (50g)
• white wine (1/2 cup)
• salt and pepper to taste

Be sure to have the following kitchen tools on hand:

• saucepan
• wooden spoon
• chef’s knife
• cutting board

Start by heating the vegetable broth in a saucepan over low heat. In another saucepan, melt the butter and sauté the onion until translucent. Add the garlic and arborio rice, stirring until the rice is coated in the butter mixture.

Next, pour in the white wine and cook until it has been absorbed by the rice. Begin adding the warm vegetable broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes.

Meanwhile, in a separate pan, roast the diced pumpkin until it is tender and slightly caramelized. Once the risotto is creamy and the rice is al dente, add the roasted pumpkin, grated parmesan cheese, salt, and pepper. Stir well to combine all the ingredients.

The final dish weighs approximately 1200g and serves 4 people. Each serving is about 300g and contains around 350 calories. To make this pumpkin risotto even creamier and more indulgent, try stirring in a dollop of mascarpone cheese just before serving.

I hope you enjoy making and savoring this deliciously creamy pumpkin risotto. Feel free to experiment with different spices or additional toppings to make this dish your own. Bon appétit!