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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 367 kcal per serving

Ingredients

5 cups - vegetable stock
1 ⅔ cups - Arborio rice
1 cup - yellow onion
3 tablespoons - butter
1 tbsp - olive oil
1 cup - pumpkin puree
1 tsp - kosher salt
1 tsp - dried thyme
½ tsp - black pepper
½ tsp - nutmeg
¼ tsp - cinnamon
Parmesan cheese
Toasted pecans

Instructions

Heat broth in a medium saucepan.
Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.
Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.
Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.
Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).

Nutrition