Pumpkin Risotto
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 3cloves garlic, finely minced
- ½cup finely chopped onion
- 1½cups Arborio rice
- 1teaspoon finely minced fresh sage
- Pinch nutmeg
- ½cup dry white wine
- 1cup pumpkin or butternut squash puree
- 4cups (approximately) hot, well-flavored chicken stock
- Salt and freshly ground black pepper to taste
- 1tablespoon unsalted butter
- Freshly grated Parmesan cheese for serving
Nutritional analysis per serving (6 servings)
334 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy three-quart saucepan. Add the garlic and onion and cook over low heat until the onion is golden. Stir in the rice and cook, stirring, for five minutes. Stir in the sage, nutmeg and wine. Cook, stirring, a few minutes until most of the wine has evaporated. Stir in the pumpkin puree.
- Step 2
Place the stock in a saucepan and keep it barely simmering. Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice. After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
- Step 3
Season the rice to taste with salt and pepper and stir in the butter. Serve at once with Parmesan cheese on the side.
Private Notes
Comments
It took more like 35 minutes for all the broth to be absorbed, not 20. This was delicious, though I agree it didn't taste much like pumpkin; the pumpkin flavor was overwhelmed by the creaminess of the risotto. I topped each bowl with more chopped sage (as well as the grated parmesan) at the end, which was a good move.
Subbedcmarjoram for sage and added 1/4c of parm at the end really good
Not at all sure about this on reading it, but it was quite good. Pumpkin flavor all but disappears into the nicely spiced risotto. Nice color and a rather rich context for the nuttiness of the rice. Will do it again for sure,
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