Pumpkin Risotto

My Pumpkin Risotto is fall in a bowl. It’s creamy, comforting, and quietly elegant. This risotto delivers rich flavor and a golden color with minimal fuss. Let’s stir up something easy that is done in 30 minutes. It perfectly blends the savory, seasonal flavor of pumpkin puree with the rich, luxurious texture of a classic Italian dish.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 282 kcal per serving

Ingredients

1 ¼ cups - Arborio rice
2 tablespoons - butter
1 - Onion
1 tbsp - garlic
⅔ cup - Pumpkin puree
½ tbsp - Poultry seasoning
1 tsp - Salt
1 tsp - Pepper
4 cups - Chicken broth
½ cup - Heavy whipping cream
¼ cup - Parmesan cheese

Instructions

Put the arborio rice in a stockpot or Dutch oven and cook it on medium heat.
Toast the rice for approximately 5 minutes, stirring occasionally until it becomes fragrant, take it out of the stockpot.
Melt the butter in the stockpot, then add the onion and saute for 3-4 minutes until golden, making sure to stir frequently.
After adding garlic, cook and stir for 1 minute before reintroducing the rice.
Incorporate the pumpkin puree and seasonings into the mixture, ensuring to stir regularly while cooking for 1-2 minutes.
Incorporate 2 cups of broth into the mixture and turn up the heat to medium high.
After the broth comes to a simmer, lower the heat and cook further, stirring occasionally, until all the broth is absorbed.
Continue to pour in more broth, adding 1/2 cup at a time, ensuring that the rice fully soaks it up before proceeding, until the risotto reaches the desired thickness.
Add the heavy whipping cream to the mixture and cook for a duration of 2 minutes. Following this, incorporate the Parmesan cheese and remove the pumpkin risotto from the heat.

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