Description
A creamy, comforting pumpkin risotto perfect for Thanksgiving, blending Arborio rice, roasted pumpkin, and Parmesan cheese for a rich fall flavor.
Ingredients
Scale
- 1 Β½ cups Arborio rice
- 2 cups roasted pumpkin puree
- 4 cups vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Β½ cup dry white wine
- Β½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh sage or thyme for garnish (optional)
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add chopped onion and garlic, cooking until softened and fragrant.
- Stir in Arborio rice and cook for 2 minutes until lightly toasted.
- Pour in white wine and cook until mostly absorbed.
- Add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more.
- When rice is nearly tender, stir in roasted pumpkin puree and continue cooking until creamy.
- Remove from heat and stir in grated Parmesan cheese.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh sage or thyme if desired.
Notes
For an extra creamy texture, stir in a splash of cream before serving. Pair with roasted turkey or a crisp green salad for a festive Thanksgiving meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pumpkin risotto, thanksgiving, creamy rice, fall recipe, arborio rice