Simple Pumpkin Risotto
User Reviews
5
Simple Pumpkin Risotto
Description
Simple Pumpkin Risotto uses arborio rice cooked in a seasoned vegetable broth enriched with canned pumpkin puree. The inclusion of fresh sage alongside Italian seasoning and paprika introduces herbal and subtle smoky elements. Starting the dish by sautéing garlic and onion in olive oil creates a fragrant foundation before the rice is toasted until translucent. The risotto is cooked slowly with repeated additions of warm broth, allowing the rice's starch to develop a creamy consistency.
The pumpkin puree not only brings color but also contributes to the dish’s thickness and smooth mouthfeel. The final touch of plant-based milk adds a mild creaminess without dairy. The resulting risotto is hearty and smooth, with a gentle balance of savory and sweet flavors. It’s well suited for a comforting dinner or as a seasonal side.
Cooked risotto is best served immediately to enjoy its creamy texture. Adjust seasoning with salt and pepper at the end to suit your taste. Gentle, constant stirring during cooking is important to prevent burning and encourage the rice's starch release.
Patience during the gradual addition of broth is key to proper texture. Warm broth helps maintain an even cooking temperature. This technique ensures the pumpkin risotto cooks evenly without slowing the process.
Ingredients
- 5 vegetable bouillon cubes
- 7 cups water divided
- 3 tablespoons olive oil
- 1 large yellow onion finely diced
- 6 cloves garlic thinly sliced
- 2 tablespoons sage sliced, fresh
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups arborio rice
- 1 pumpkin puree 15-ounce can
- salt to taste
- black pepper to taste
- ¼ cup plant-based milk
Instructions
- Dissolve all the bouillon cubes in 2 cups of water and set aside.
- In a large pan with a lid, heat the oil over medium heat.
- Add the onion and garlic, mix well, and cook until they start to lightly brown.
- Add the sage, Italian seasoning, and paprika. Mix well and add the rice. Mix well and cook the rice until it starts to get a bit translucent.
- Reduce the heat to medium low and add the pumpkin puree and one cup of water. Constantly stirring to avoid burning, cook until it thickens and most of the water is absorbed by the rice. Add one cup of water and repeat the process until you have used up all the water and the rice is fully cooked. This process takes about 30 minutes, continuously stirring.
- Season with salt and pepper, add the plant-based milk and stir. Taste and adjust any seasoning. Serve immediately.
Notes
- Do not rinse the rice; the surface starch helps create creaminess in the risotto.
- Use warm vegetable broth to maintain even cooking temperature and avoid slowing the cooking process.
- Stir continuously and add the broth gradually, allowing the rice to absorb it fully before adding more for a smooth texture.
- Patience and gentle stirring are needed to prevent the risotto from sticking and to release starches properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 127g | 42% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1201mg | 50% |
| Potassium | 544mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 22418IU | 448% |
| Vitamin C | 12mg | 13% |
| Calcium | 159mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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