Pumpkin Risotto
User Reviews
5
10 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
425 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Italian
Pumpkin Risotto
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Pumpkin Risotto is one of our favoirte savory pumpkin recipes. Creamy and comforting risotto with a hint of sweetness from the pumpkin.
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Ingredients
Risotto
- 2 Tablespoons butter
- 1 onion diced
- 2 garlic minced, cloves
- 1 pumpkin peeled, cored and diced into 1 inch or less cubes. About 3 cups.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup arborio rice
- 2 1/2 cups stock chicken or vegetable, you may need 1/4c-1/2 cup extra
- 1 cup milk
Garnish
- 1/2 cup Parmesan Cheese freshly grated
- 1 tabelspoon butter
- 4 teaspons thyme fresh, or use sage, leaves
- 1/4 teaspoon chili flakes optional
Notes
- Use fresh pumpkin when seasonal for a deeper flavor to your risotto recipe.
- When adding the stock to the recipe, make sure you add in hot stock to cook the rice well.
- The type of rice ideally is arborio or short grain rice used here. This is because of the high starch content.
- You can add cream instead of milk for a richer risotto, however milk is really enough to add a creamy rich taste.
- Try other types of squash in this recipe--they work great. Try Honeynut Squash, Butternut Squash or Acorn Squash.
- Make sure to keep an eye on the pot and stir frequently, adding extra stock if needed.
- Remember the risotto is not a fluffy rice dish, you need sauce.
- The recipe is ready when the rice is tender to the touch.
- Storing Risotto: You can store leftovers for up to 3 days in the fridge.
- How to reheat risotto? You can microwave or heat it in the pan. Both ways you'll need to add 3-4 tablespoons of liquid (water, stock or milk) to the rice and a tablespoon of butter. You'll also need constant stirring while reheating.
- Can you Freeze Risotto? While you can, we feel that the texture changes dramatically so we don't recommend that.
- When choosing the pumpkin, make sure to avoid the large pumpkins which are used for jack-o-lanters as they lack flavor. Smaller pumpkin pie pumpkins are ideal. Even squash make a great alternative. Honeynut Squash, Acorn Squash or Butternut Squash are great.
- Arborio or short grain rice is the best to make any risotto recipe. It has a higher starch content and hence contributes to a creamier sauce and softer rice texture.
- The texture of risotto is truly what makes it comforting and unique, and you actually don't need cream for it. You start with arborio rice, and adding a higher amount of liquid than needed for fluffy rice, along with constant stirring of the rice. You can add some milk along with the stock as we did for a richer tasting dish, and you may even finish it with a knob of butter.
- We made it today without the wine. That's because it's all about the amount of liquid versus amount of rice, so yes you can.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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