Description
This comforting Pumpkin Risotto recipe combines creamy arborio rice with sweet, tender pumpkin and a touch of aromatic spices, finished with parmesan cheese and a drizzle of aged balsamic vinegar for a rich, flavorful dish perfect for fall or any cozy meal.
Ingredients
Scale
Vegetables
- 12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
- 1 small/medium onion, diced
- 1 clove garlic, minced
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Main Ingredients
- 1 ½ cups arborio rice
- 3 cups light stock (vegetable or chicken)
- ¾ cup freshly grated parmesan cheese (lightly packed)
Seasonings
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon aged balsamic vinegar (for serving)
Instructions
- Prepare the Pumpkin: Peel and de-seed the pumpkin or squash. Cut it into small cubes and set aside for later use.
- Prep Onion and Garlic: Peel and dice the onion. Mince the garlic clove finely.
- Cook the Vegetables: Heat olive oil and butter in a medium pan over medium heat. Add the diced onion and cook for about 5 minutes until softened without browning.
- Add Pumpkin and Garlic: Add the minced garlic and pumpkin cubes to the pan. Cook for an additional 5 minutes, stirring occasionally, until pumpkin softens. Cover the pan with a lid to help sweat the vegetables. Mash the pumpkin roughly into a puree.
- Add Arborio Rice: Stir in the arborio rice and cook for 1-2 minutes, coating the rice with the pumpkin mixture thoroughly.
- Gradually Add Stock: Slowly add the light stock in increments of ½ to 1 cup, allowing each batch to be absorbed before adding more. Stir occasionally, especially towards the end, to prevent the rice from sticking and to encourage creaminess.
- Finish the Risotto: When the rice is fully cooked and creamy (about 20-25 minutes) and all stock is absorbed, stir in freshly grated parmesan cheese, nutmeg, and a pinch of black pepper to taste.
- Adjust Seasoning: Taste the risotto and add any additional salt or pepper if needed to balance flavors.
- Serve: Divide the risotto into bowls, drizzle each serving with aged balsamic vinegar, and garnish with a few parmesan shavings for an elegant finish.
Notes
- For a vegetarian option, use vegetable stock.
- Stirring the risotto regularly helps develop its creamy texture.
- Use freshly grated parmesan for best flavor and melting quality.
- Substitute pumpkin with other winter squashes like butternut or red kuri if preferred.
- Adjust the stock quantity slightly depending on rice absorption and desired consistency.
