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pumpkin-risotto-recipe

Pumpkin Risotto

A creamy and delicious pumpkin risotto perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Pumpkin puree
  • 4 cups Chicken broth or vegetable broth
  • 1 cup Parmesan cheese grated
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
  3. Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  4. Once the rice is nearly cooked, stir in the pumpkin puree and cook for another 5 minutes until creamy.
  5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  6. Serve hot, garnished with additional Parmesan cheese if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Pumpkin, Risotto
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