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Pumpkin Risotto
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Ingredients
2
T.
butter
1
cup
onion
diced
2
cloves
garlic
minced or pressed
1
cup
Arborio rice
Italian short grain rice
4
cups
of chicken broth or vegetable broth
½ of this liquid amount, white wine is desired but not necessary if you don't have it
1
cup
pumpkin puree from fresh pumpkin
see notes above
½
cup
Parmesan cheese
shredded
salt
pepper to taste
fresh sage
chopped (optional)
Instructions
Melt butter in a skillet over medium heat.
Add onion and garlic and cook until softened.
Add broth ½ cup at a time. Stir each half cup until absorbed into the rice and add another ½ cup.
Repeat this process, continually stirring for about 20 minutes.
When rice is tender, stir in pumpkin, parmesan, salt and pepper and sage.
Make sure you add enough salt so the flavors pop and it isn't bland.
Serve immediately.