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Pumpkin Risotto Recipe
it's easier to make homemade risotto than you think and this pumpkin risotto is a comforting meal perfect for fall
Course
dinner
Cuisine
Italian
Keyword
pumpkin risotto, risotto recipe
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
4
servings
Calories
624
kcal
Author
Ashlee Marie
Ingredients
8
C
Stock
1
Tbsp
olive oil
1
medium onion
chopped
3
tsp
garlic
2
C
Arborio rice
1
C
white cooking wine
1
C
pumpkin purée
store bought or homemade
1/2
tsp
cinnamon
1/4
tsp
nutmeg
6
Tbsp
cold butter
cubed
US Customary
-
Metric
Instructions
Pour the stock into a saucepan and keep it hot over low heat.
Heat the olive oil in a large pan over medium heat.
Stir in the onion and cook stirring occasionally, until softened, about 4 minutes.
Stir in the rice and garlic and continue stirring until the grains are coated with oil and the edges become translucent, 1 to 2 minutes.
Pour in the wine and let it boil, stirring the rice, until evaporated.
Ladle enough of the hot stock into the pan to barely cover the rice.
Bring to a boil, then lower the heat so the stock is at a simmer.
Cook, stirring constantly until all the stock has been absorbed.
Continue cooking, pouring in the remaining hot stock in small batches and cook until each batch of stock has been absorbed.
Stir constantly until the rice mixture is creamy, 16 to 20 minutes.
Add pumpkin, cinnamon and nutmeg and simmer until heated through.
Remove the pan from the heat and cover, let it sit for 5-10 mins to finish cooking
Stir in the butter until completely melted.
Nutrition
Calories:
624
kcal
|
Carbohydrates:
89
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
45
mg
|
Sodium:
189
mg
|
Potassium:
285
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
10057
IU
|
Vitamin C:
5
mg
|
Calcium:
39
mg
|
Iron:
5
mg