- VE
- LC
- LS
Pumpkin Risotto
Canned pumpkin serves as the inspiration for this fall-flavored risotto. It's a fantastic Thanksgiving side dish, or served up as a main course any time throughout the year.
Ingredients
Instructions
- Step 1
Warm the vegetable stock in a medium saucepan over low heat. Keep it at a simmer while you cook.
- Step 2
Melt the butter with the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
- Step 3
Add the rice and toast it, stirring constantly, for 3 to 5 minutes, until the edges of the grains turn translucent.
- Step 4
Stir in the pumpkin puree, salt, thyme, pepper, nutmeg, and cinnamon. Add 1 cup of warm stock and stir until most of it is absorbed.
- Step 5
Add the remaining stock ½ to 1 cup at a time, stirring often. Let each addition absorb before adding the next. The rice is done when it’s tender with a slight bite, 20 to 25 minutes, depending on the rice. You may not need all of the stock.
- Step 6
Remove the pot from the heat. Taste and adjust the seasoning, and add a splash of warm stock if the risotto is too thick.
- Step 7
Serve topped with Parmesan cheese and toasted pecans, if using.
Per serving
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