Creamy Pumpkin Risotto Recipe: A 30-Minute Comfort Feast
A creamy and comforting pumpkin risotto perfect for fall.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 small pumpkin (about 2 cups cubed)
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Peel and cube the pumpkin.
- Heat olive oil in a pan and sauté onion until soft.
- Add garlic and rice, stirring for 1 minute.
- Pour in white wine and cook until absorbed.
- Gradually add broth, stirring until absorbed.
- Add pumpkin cubes and cook until tender.
- Stir in Parmesan cheese.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh pumpkin for best results.
- Stir frequently to prevent sticking.
- Adjust broth quantity if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg