This creamy Italian Pumpkin Risotto is the ultimate comfort food, perfect for a cozy evening or a special dinner. It’s surprisingly simple to make, even if you’re new to risotto, and delivers a rich, savory flavor that will impress everyone.
Key Ingredients & Substitutions:
- Arborio Rice: This starchy rice is key for creamy risotto. Do not rinse it! There’s no good substitute for the texture.
- Pumpkin Puree: Use plain, unsweetened pumpkin puree, not pie filling. You can roast and mash your own pumpkin for even better flavor. Butternut squash puree works well as a substitute.
- Vegetable Broth: Warm broth is essential for a smooth risotto. Low-sodium is best so you can control the salt.
- Onion & Garlic: These aromatics build the flavor base. Shallots can be used instead of onion for a milder taste.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, umami kick. Pecorino Romano or even a good quality nutritional yeast for a dairy-free option can work.
Ingredients:
Main:
* 6 cups vegetable broth
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 ½ cups Arborio rice
* ½ cup pumpkin puree (canned or homemade)
* ½ cup grated Parmesan cheese, plus more for serving
* 2 tablespoons unsalted butter
Spices & Seasonings:
* ½ teaspoon dried sage
* ¼ teaspoon nutmeg
* Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, whisk, ladle, wooden spoon.
Step-by-Step Instructions:
1. Warm the Broth and Prepare Aromatics
In a separate pot, gently warm the vegetable broth over low heat; keep it simmering. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried sage, and nutmeg, cooking for another minute until fragrant.
2. Toast the Rice
Add the Arborio rice to the pot with the onions and garlic. Stir continuously for 2-3 minutes until the edges of the rice grains become translucent but the centers are still opaque. This step, called “toasting,” is crucial for a perfectly cooked risotto.
3. Begin Adding Broth
Add one ladleful (about ½ cup) of the warm vegetable broth to the rice. Stir constantly with a wooden spoon until the broth is almost completely absorbed. This continuous stirring releases the starch from the rice, creating that signature creamy texture.
4. Continue Adding Broth Gradually
Continue adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes. Taste the rice after about 15 minutes; it should be al dente – tender but still with a slight bite.
5. Stir in Pumpkin and Finish
Once the rice is cooked to your liking and the risotto is creamy, stir in the pumpkin puree. Mix well to combine. Remove the pot from the heat and stir in the Parmesan cheese and butter until fully melted and combined.
6. Season and Serve
Taste the Italian pumpkin risotto and season with salt and black pepper as needed. Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy your delicious and comforting meal!
Storage Instructions:
Leftover Italian pumpkin risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and warm gently on the stovetop over low heat, stirring occasionally, until creamy again.
Frequently Asked Questions (FAQ):
-
Can I use brown rice for this Italian pumpkin risotto?
No, Arborio rice is essential for the creamy texture. Brown rice won’t yield the same results. -
My risotto is too thick, what should I do?
Add a splash more warm vegetable broth, a tablespoon at a time, until it reaches your desired consistency. -
Can I make this Italian pumpkin risotto ahead of time?
Risotto is best enjoyed fresh. However, you can prep the ingredients ahead and start cooking when ready. -
What if I don’t have fresh Parmesan?
While fresh is best, you can use pre-grated Parmesan. Adjust the amount to taste as its saltiness can vary. -
Is this recipe dairy-free?
No, it contains butter and Parmesan cheese. For a dairy-free version, use olive oil instead of butter and a dairy-free Parmesan alternative.