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: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 345 kcal per serving

Ingredients

5 cups - vegetable stock
2 tablespoons - butter
1 tbsp - olive oil
1 cup - yellow onion
1 ⅔ cups - arborio rice
1 cup - pumpkin puree
1 tsp - kosher salt
1 tsp - dried thyme
½ tsp - black pepper
½ tsp - nutmeg
¼ tsp - cinnamon
¼ cup - parmesan cheese
⅓ cup - pecans

Instructions

Warm the vegetable stock in a medium saucepan over low heat. Keep it at a simmer while you cook.
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.
Add the rice and toast it, stirring constantly, for 3 to 5 minutes, until the edges of the grains turn translucent.
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.
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.
Remove the pot from the heat. Taste and adjust the seasoning, and add a splash of warm stock if the risotto is too thick.
Serve topped with Parmesan cheese and toasted pecans, if using.

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