Pumpkin Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Resting time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Risotto
Description
This pumpkin risotto begins by blending pumpkin puree with vegetable broth before soaking jasmine rice to infuse it with flavor. The rice is then toasted with olive oil, sage, onion, and garlic to enhance aroma and texture. The strained pumpkin broth is gradually added while simmering on low heat, allowing the rice to absorb the liquid slowly, resulting in tender grains with a subtle pumpkin essence.
The final addition of shredded Parmesan cheese enriches the risotto with a savory creaminess. The aroma of sage adds an herbal note that complements the sweet, earthy pumpkin flavor. The gentle simmering and covered cooking method promote a smooth, cohesive dish.
This risotto can be served as a comforting main or side dish paired with roasted vegetables or proteins. It is especially suitable during fall or winter due to its warming ingredients.
Leftovers store well refrigerated for a few days and can be reheated with added vegetable broth and a bit of butter or Parmesan to restore creaminess.
Ingredients
- 4 cups vegetable broth low sodium
- 1 cup pumpkin puree
- 1 cup jasmine rice Lundberg Family Farms Organic brand
- 3 tablespoons olive oil
- ¼ cup white onion minced
- 1 garlic minced, clove
- 5 sage chopped, leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup Parmesan Cheese shredded
Instructions
- Combine pumpkin puree with the vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
- Heat olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15 minutes.
- Add the parmesan cheese and stir until cheese has fully melted. Cover and simmer for 5 more minutes before serving.
Notes
- Store leftovers in an airtight container; best quality is within 2-3 days.
- Reheat gently in the microwave with additional vegetable broth and a small amount of butter or Parmesan to restore creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 1828mg | 76% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 10179IU | 204% |
| Vitamin C | 4mg | 4% |
| Calcium | 251mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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