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Easy Pumpkin Risotto

Easy Pumpkin Risotto

Be it for an elegant dinner party or as a side for a vegetarian Thanksgiving feast, this easy pumpkin risotto will be a perfect choice!

Author: Wondermom Wannabe

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 289 kcal per serving

Ingredients

  • 1 ¼ cups - arborio rice
  • 2 tablespoons - butter
  • 1 - onion
  • 1 tbsp - garlic
  • ⅔ cups - pumpkin puree
  • ½ tbsp - poultry seasoning
  • salt and pepper
  • 4 cups - chicken broth
  • ½ cups - heavy whipping cream
  • ¼ cups - parmesan cheese

Instructions

  1. Add the arborio rice in a stockpot or Dutch oven over medium heat.
  2. Toast the rice for approximately 5 minutes. Stir occasionally until fragrant, and then remove rice from the stockpot.
  3. Put butter in the stockpot. Once melted, add the prepared onion and saute for 3-4 minutes until golden. Stir often.
  4. Add in the minced garlic. Cook for 1 minute while stirring, then return the toasted rice to the pot or oven.
  5. Stir in all of the pumpkin puree and add seasonings. While stirring frequently, cook for 1 to 2 minutes.
  6. Pork in 2 cups of broth to the crockpot and increase the heat to medium-high.
  7. Once the broth simmers, reduce the heat and continue cooking. Stir occasionally until broth is absorbed.
  8. Add more broth, ½ cup at a time, allowing it to fully absorb into the rice before adding more. Continue doing so until the pumpkin risotto reaches your desired consistency.
  9. Incorporate the whipping cream and continue cooking for 2 minutes. After that, stir in the Parmesan cheese and take the cooked pumpkin risotto off the heat.

Nutrition

Energy: 289 kcal | Total Fat: 13 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 36 mg | Total Carbs: 38 g | Fiber: 1 g | Sugars: 2 g | Proteins: 5 g | Sodium: 944 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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