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Pumpkin Risotto

Creamy Pumpkin Risotto: Your Cozy Fall Dinner Awaits

This creamy pumpkin risotto is a must-try for fall, combining seasonal flavors in a cozy dish that's naturally gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 3 tablespoons Butter Substitution: Use olive oil for a lighter version.
  • 1 medium Onion Dicing finely enhances even cooking.
  • 1 cup Arborio Rice Can substitute with short-grained rice.
  • ½ cup White Wine Substitution: Use additional broth to keep it alcohol-free.
  • 5 cups Chicken Stock (or Vegetable Broth) Ensure it’s warm for optimal cooking.
  • 1 cup Pumpkin Puree Can use roasted and pureed butternut squash.
  • 1 pinch Nutmeg Optional, but enhances fall profile.
  • 1 tablespoon Chopped Sage Substitution: Thyme can be used for a different herbaceous flavor.
  • ½ cup Parmesan Cheese Grate fresh for best results.
  • to taste Salt & Pepper Always taste before adjusting.

Equipment

  • medium saucepan

Method
 

Instructions
  1. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add 1 finely diced onion and sauté until it's translucent and tender, about 5 to 7 minutes.
  2. Add 1 cup of Arborio rice to the pan, stirring gently for 1 to 3 minutes.
  3. Pour in ½ cup of white wine, scraping the bottom of the pan with a wooden spoon to incorporate any flavorful bits. Let the wine simmer for about 2 to 3 minutes.
  4. Begin adding 5 cups of warm chicken stock, starting with ½ cup at a time, stirring until the liquid is nearly absorbed.
  5. Stir in 1 cup of pumpkin puree and mix well until fully incorporated.
  6. Add a pinch of nutmeg, 1 tablespoon of chopped sage, and 2 tablespoons of butter. Stir in ½ cup of freshly grated Parmesan cheese and season with salt and pepper to taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 47gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to maintain creaminess.

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