Description
This creamy and comforting Pumpkin Risotto recipe blends tender pumpkin cubes with Arborio rice, sautéed onions, garlic, and Parmesan cheese to create a rich and flavorful dish. Perfect for autumn or any time you’re craving a cozy, savory meal, this risotto is subtly enhanced with nutmeg, black pepper, and a drizzle of aged balsamic vinegar for an elegant finish.
Ingredients
Scale
Vegetables
- 12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
- 1 small/medium onion, diced
- 1 clove garlic, minced
Pantry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups Arborio rice
- 3 cups light stock (vegetable or chicken)
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon aged balsamic vinegar (for serving)
Dairy
- ¾ cup freshly grated Parmesan cheese (lightly packed)
Instructions
- Prepare the Pumpkin: Peel and de-seed the pumpkin or squash, then cut it into small cubes. Set aside for later use.
- Prep Aromatics: Peel and dice the onion and mince the garlic finely to ensure even cooking and flavor release.
- Cook the Vegetables: Heat the olive oil and butter in a medium pan over medium heat. Add the diced onion and sauté for about 5 minutes until softened but not browned, creating a flavorful base.
- Add Pumpkin and Garlic: Stir in the minced garlic and pumpkin cubes, cooking for an additional 5 minutes with occasional stirring. Cover the pan with a lid to help the vegetables sweat and soften. Then mash the pumpkin gently into a rough puree to incorporate evenly.
- Cook the Rice: Add the Arborio rice to the pan and cook for 1-2 minutes, stirring continuously to coat the grains with the pumpkin mixture and toast the rice slightly.
- Gradually Add Stock: Slowly add the light stock in increments of about ½ to 1 cup, allowing the rice to absorb the liquid before adding more. Stir occasionally, especially toward the end, to prevent sticking and encourage creamy texture.
- Finish the Risotto: Once the rice is tender and all the stock is absorbed after about 20-25 minutes, stir in the grated Parmesan cheese along with a pinch of nutmeg and black pepper to season fully.
- Adjust Seasoning: Taste the risotto and adjust seasoning if necessary, adding salt or more pepper as preferred.
- Serve: Portion the risotto into bowls, drizzle each serving with aged balsamic vinegar, and garnish with a few Parmesan shavings for an elegant presentation.
Notes
- Use light vegetable or chicken stock to keep the risotto delicate in flavor; homemade stock works best.
- For a vegan version, substitute butter with olive oil and use a vegan Parmesan alternative or nutritional yeast.
- Stirring frequently helps develop the creamy texture essential for risotto.
- If the risotto becomes too thick before the rice is cooked, add a splash of warm water or additional stock.
- To save time, you can roast the pumpkin cubes in the oven and then mash before adding to the risotto.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
