Description
A unique and creamy pumpkin risotto perfect for Thanksgiving, bringing warmth and flavor to your holiday table.
Ingredients
- 2 cups Arborio rice
- 6 cups vegetable or chicken broth, warmed
- 1 cup dry white wine
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 cups fresh pumpkin, diced
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced pumpkin and sage, cooking for about 5-7 minutes until pumpkin softens.
- Pour in dry white wine and simmer until most liquid is absorbed.
- Add Arborio rice, stirring to coat each grain, and cook for about 2 minutes.
- Begin adding warmed broth, one ladle at a time, stirring frequently until absorbed, about 20 minutes.
- When rice is creamy and al dente, stir in grated Parmesan cheese and season with salt and pepper.
- Let rest for a few minutes before serving.
Notes
This risotto can be made ahead of time; simply reheat with a splash of broth or water to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian